Fresh Wild Mushroom Linguine With Truffles

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 (16 ounce) package uncooked linguine
• 1 lb fresh wild mushroom (chanterelles, shiitake, oyster, etc)
• 4 tablespoons butter
• 2 garlic cloves, minced
• 4 tablespoons minced shallots
• 1/2 cup dry wine
• 1/2 cup chicken broth
• 1 cup cream
• nutmeg, freshly grated to taste
• 1/3 cup thinly sliced green onion
• 2 teaspoons fresh lemon juice
• salt and pepper
• 2 teaspoons fresh thyme leaves
• truffle oil
• black truffle, shaved fresh at the time of serving

Recipe

• 1 cook linguine pasta according to package directions; drain and return to pan to keep warm.
• 2 clean mushrooms with a damp cloth and cut into 1/4-inch slices.
• 3 in a large frying pan, saute mushrooms in butter for 2 minutes.
• 4 add minced garlic and shallots; sauté an additional 2 minutes.
• 5 add wine and simmer until wine is reduced by half.
• 6 add chicken broth, cream, and nutmeg; simmer until sauce thickens.
• 7 remove from heat. add green onions, lemon juice, salt, and pepper.
• 8 add drained pasta to sauce; tossing gently to coat the pasta.
• 9 add more chicken broth if sauce seems too thick.
• 10 place pasta on individual plates.
• 11 spoon any mushrooms left in the pan over the top and sprinkle with fresh thyme leaves.
• 12 drizzle truffle oil over the top.
• 13 using a truffle shaver, shave a few slivers of fresh truffle over each plate before serving.