Linguine With Wild Mushroom Alfredo |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From Vegetarian Times, here is a new take on the classic Alfredo Sauce with 3 different kinds of mushrooms which makes a light but appetizing sauce. Proof that an appetizing sauce does not have to be a heart attack on a plate . For a low sodium version, add the juice of 1 lemon to the sauce a few minutes before serving, and omit the salt. Ingredients:
8 ounces linguine |
1 tablespoon olive oil or 1 tablespoon canola oil |
1 tablespoon dry white wine |
8 ounces button mushrooms, sliced |
6 -8 fresh shiitake mushrooms, sliced |
4 ounces oyster mushrooms, sliced |
3 -4 cloves garlic, minced |
2 cups low-fat milk |
2 tablespoons fresh parsley, chopped |
1 1/2 tablespoons dijon mustard |
1/2 teaspoon dried thyme |
1/2 teaspoon white pepper |
1/2 teaspoon salt |
2 tablespoons cornstarch |
2 tablespoons cold water |
Directions:
1. Cook linguine in 3 qts.
2. boiling water until al dente, about 8-10 minutes.
3. Drain.
4. In another large saucepan, heat the oil and wine over medium high heat.
5. Add mushrooms and garlic, and cook for 6-8 minutes, stirring often.
6. Stir in the milk, parsley, mustard, thyme, pepper, and salt; bring to a gentle simmer over medium heat.
7. Combine cornstarch and water until smooth.
8. Stir into the mushroom sauce and return to a gentle simmer.
9. Fold in the cooked linguine.
10. Cook for about 1 minute more over low heat, stirring frequently.
11. Transfer to warm serving plates and serve immediately.
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