Linguine with Mushrooms & Herbs


Struggling in the kitchen these days? That makes two of us! Lately I’ve been running low on original ideas in the kitchen and trying to come up with easy-to-prepare dishes with available ingredients. I would describe it as writer’s block, but for a cook!

So I took to the books. Much like all recipes they most likely are a variation of one recipe or a version of another. Is there truly any new ‘original’ recipes left? If so, please let me know!

I began thumbing threw a couple cook books trying to gain some insight into some unique pasta dishes that I could whip up quickly with easy ingredients. I came across a fairly straight-forward recipe whose main star was mushrooms. I naturally put my own little spin on the ingredients with what I had available and was pleasantly surprised at how easy the dish came together!

Here’s what you will need:

  • 1 lb of dried pasta of your choice. (Long pasta – linguini or fettuccini works well).
  • 1 stick unsalted butter at room temperature
  • Mushrooms – I used mushrooms that were available at my local farmers market.
  • Garlic
  • Salt & Pepper
  • Crushed Red Pepper
  • Italian Parsley
  • Oregano
  • Rosemary
  • Beef Stock (or) 1 cup of leftover cooked pasta water – salted
  • Balsamic Vinegar
  • Parmesan Reggiano

Here’s how you do it:

Bring a large pot of water to a rolling boil. Be sure to salt your water. Pasta water should taste ‘of the sea’.  Once water is at a good rolling boil add your dried pasta in and let cook until al dente.

In a separate pan melt a half stick of unsalted butter. Once melted add your mushrooms in and turn the burner up to med-high.

Allow your mushrooms to stay in the hot pan for a few minutes – resist the urge to stir them around. Once sizzling, add in your garlic (chopped). Allow to cook down for another minute or so.

Next, add in roughly a tbsp of each of your herbs incorporating nicely.  You can add less or more of each depending on your preference for each.

Once your pasta is finished, drain thoroughly, keeping roughly 1 cup of cooked pasta water – set aside.

Incorporate your al dente pasta into the pan with your herbs, mixing continuously.

Turn the heat up slightly and include roughly a tbsp of balsamic vinegar along with the other half stick of your butter.

Continue to stir.

All of your ingredients should be incorporated nicely at this point. The last step is up to you – you can gradually add cheese to the pasta which will thicken everything up nicely – which is shown in this recipe’s photos. If you do not prefer cheese here you can slowly add in beef stock OR your cooked pasta water and allow to cook down. You want your finished pasta to be coated with your herbs and slightly moist.

Top with a few sprigs of fresh parsley.

Plate and serve!


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