Mushroom Linguine

Mushroom Linguine - 2 Guiding Stars

Active Time

45 min.

Total Time

45 min.

Servings

4 (359 g)

This quick and simple dish is an earthy delight, lightly garnishing toothsome whole wheat pasta with aromatic thyme and the simplicity of good mushrooms.

Ingredients

2 Tbsp. dried porcini mushrooms
1 cup boiling water
5 tsp. olive oil
3 shallots, chopped
2 garlic cloves, minced
½ lb. shiitake mushrooms, thinly sliced
¾ lb. crimini mushrooms, thinly sliced
1 cup vegetable stock
½ tsp. salt
1 Tbsp. unsalted butter
2 Tbsp. chopped fresh thyme, plus sprigs for garnish
¼ tsp. pepper
½ lb. whole wheat linguine

Directions

In a small, heat-proof bowl, combine the dried porcini mushrooms and boiling water. Let stand for 20 minutes. Remove the mushrooms with a slotted spoon and chop. Set aside.
Line a fine-mesh sieve with a coffee filter or cheesecloth and strain the mushroom-soaking liquid. Reserve the liquid.
Cook linguine according to package directions and drain.
While pasta is cooking, heat the olive oil over medium heat in a large frying pan. Add the shallots and sauté until soft and translucent (2-3 minutes). Add the garlic and sauté for 1 minute. Add the shiitake mushrooms and sauté until they brown around the edges (3-4 minutes).
Stir in the cremini mushrooms, porcini mushrooms, reserved soaking liquid, stock, and salt. Cover and cook until the mushrooms are tender (4-5 minutes).
Uncover and stir in the butter, chopped thyme, and pepper.
To serve, top portions of pasta with mushroom sauce and garnish with thyme.

Nutritional analysis per serving: Calories 355; Total Fat 11g (14% Daily Value); Saturated Fat 3g (14% DV); Trans Fat 0g; Cholesterol 8mg (3% DV); Sodium 475mg (21% DV); Total Carbohydrate 58g (21% DV); Dietary Fiber 9g (32% DV); Total Sugars 7g; Includes 0g Added Sugars (0% DV); Protein 14g; Vitamin D 2% DV; Calcium 4% DV; Iron 25% DV; Potassium 20% DV; Selenium 130% DV; Copper 90% DV; Manganese 90% DV.