Linguine with Mushroom and Garlic Cream SauceNoreen & Marion
If you can't find Bel Paese cheese, just substitute whatever seems good to you!
3 tablespoons butter
8 ounces mushrooms, sliced
3 medium garlic cloves, minced
1/2 teaspoon dried rosemary, crumbled
freshly ground pepper
1/2 cup whipping cream
4 ounces dried linguine
2 ounces Bel Paese cheese, cut into small cubes
chopped fresh parsley
Melt butter in heavy large skillet over medium-low heat. Add mushrooms, garlic,
rosemary and generous amount of pepper. Cook until mushrooms exude their
juices, stirring occasionally, about 5 minutes. Add cream and simmer until sauce
thickens slightly, about 3 minutes. Season with salt.
Meanwhile, cook pasta in large pot of boiling salted water. Drain well.
Add pasta and cheese to sauce and stir until cheese melts. Transfer to plates.
Sprinkle with parsley and serve.
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