Ingredients
Scale
- 8 ounces linguine
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 16 ounces mixed mushrooms, sliced (cremini, shiitake, etc.)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon dried oregano
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and pepper (to taste)
- Fresh parsley, chopped (for garnish)
- Optional: a splash of white wine
Instructions
- Cook the linguine according to package instructions, salting the water for flavor. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add minced garlic and cook for another minute, then toss in sliced mushrooms and sauté until soft and golden, about 5-7 minutes.
- Sprinkle in thyme and oregano, stirring to combine. If using, add white wine and let reduce for a couple of minutes.
- Pour in heavy cream, stirring until well mixed. Bring to a gentle simmer and thicken for about 3-4 minutes.
- Add Parmesan cheese, stirring until melted. Season with salt and pepper.
- Add cooked linguine to the skillet, tossing everything together. Use reserved pasta water if needed to reach desired consistency.
- Serve hot, garnished with fresh parsley.
- Prep Time: 10
- Cook Time: 20