Portobello Cream Sauce with Whole-Wheat Linguini

Total Time:
50 min
Prep:
15 min
Cook:
35 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons butter
  • 4 large portobello mushroom caps, wiped clean and gills scraped, thinly sliced
  • 1 teaspoon ground thyme
  • 1 large shallot, finely chopped
  • 2 cloves garlic, sliced
  • Salt and freshly ground black pepper
  • 1/3 cup port or Marsala, your choice of flavoring
  • 1/2 cup chicken stock-in-a-box
  • 1 1/2 cups heavy cream
  • A few grates nutmeg
  • 1 pound whole-wheat linguini
  • 1 cup walnut pieces
  • Freshly grated Parmigiano-Reggiano
  • 1 large bunch watercress or upland cress
Directions
Watch how to make this recipe.
  • In a medium saucepan, heat the extra-virgin olive oil, a turn of the pan, and butter over medium to medium-high heat. Add the mushrooms and brown for 10 minutes. Stir in the thyme, shallots and garlic. Season with salt and pepper, to taste, and cook for 2 to 3 minutes more. Stir in the port or Marsala, the stock and the cream. Season the sauce with a little nutmeg, then reduce the heat and simmer until it is just thick enough to coat the back of a spoon. Cool completely and store in the refrigerator for a make-ahead meal. Reheat the sauce, covered, over medium heat until it bubbles, then reduce heat to low.

  • Bring a large pot of water to a boil over medium heat. Salt the water and add the pasta. Cook until al dente and then drain. Add the pasta to a large serving bowl.

  • Toast the nuts in small pan over low heat until fragrant. Add the warm sauce to the pasta and serve with cheese, nuts and chopped watercress on top.


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