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Mushroom cream sauce with linguini (Serving for 4 )

Cremini Mushroom             1 cup (if small)cut into 1/4

Oyster Mushroom.             1 cup Sliced into 1/2 inch

Blended oil or canola        3 tbs

Shallots.                    2 medium / diced

Garlic.                      3 cloves /minced

Parsley.                     4 tbs  Chopped

Sage.                        2 leaves

Butter.                      3 tbs

Cream.                       1/2 cup

Vegatable stock.             1 cup

Dry white wine.              1/2 cup

Salt.                        To taste

Black pepper.                To taste

Parmigiano.                  Shaved

***if you want to boost up the flavor add truffle oil***


  1. Cook linguine according to instruction on package, meanwhile

  2. Set your saute pan on medium heat

  3. Add shallots saute for 2 mins

  4. add muchroom saute until golden brown, then rosemary and sage and garlic saute for 5 minutes until most of the liquid is vaporized.

  5. Add wine and cook off

  6. Add stock and butter let it simmer for 6-8 mins

  7. Add heavy cream, lower heat and reduce to half

  8. Drain linguine but reserve at least 1/2 cup of pasta water. ( just incase you want a lighter sauce)

  • Add pasta and toast all ingredients together

  1. Add salt and black pepper to taste finish with parsley

  2. Shaved Parmigiano

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