Categories: Pasta
Ingredients
- 8 oz. linguine
- 2 tbsp. olive oil
- 6 garlic clove, sliced
- 1 1/2 lbs. mixed mushrooms, sliced
- 1 cup diced shallots
- 1 tbsp. chopped fresh thyme
- 1 cup dry white wine
- 1/2 cup sour cream
- 1/4 cup grated Parmesan, plus more for garnish
- 1 tbsp. butter
- 1/2 tsp salt
- 1/4 tsp black pepper
- Finely chopped fresh parsley, for garnish
Directions
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Bring a large pot of water to a boil over high heat. Cook pasta as directed. Reserve 1/2 cup of the pasta water, then drain the pasta.
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Meanwhile, heat oil and garlic in a large skillet over medium heat until fragrant, about 2 minutes. Add mushrooms, shallots and thyme and increase heat to high. Cook, stirring occasionally, until the liquid the mushrooms release has evaporated and the mushrooms are starting to brown, 11-13 minutes.
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Add wine to the pan and cook until it is reduced by about half, about 3 minutes. Stir in the reserved pasta water, sour cream, Parmesan, butter, salt and pepper. Add the pasta and toss to coat. Serve topped with more Parmesan and parsley.