From Farmer John’s Cookbook. Recipe contains dairy.
Ingredients:
- 1⁄2 pound mushrooms
- 1⁄2 pound fresh linguini or other thin pasta
- 2 T. unsalted butter
- 2/3 cup chopped leeks (white and pale green parts only)
- 1⁄2 t. salt
- 1/8 t. black pepper
- 3 cloves garlic, minced
- 1/3 cup dry white wine
- 2 t. chopped fresh thyme
- Freshly grated Parmesan cheese
Steps:
- Brush or briefly wash the mushrooms and cut them into thick slices, including stems.
- Cook pasta according to the package directions. Drain well.
- Meanwhile, melt butter in a large pan over medium heat. Add leeks, salt and pepper; sauté for 5 minutes. Stir in the garlic. Cover; cook until the leeks are tender, about 5 more minutes.
- Add the mushrooms and wine; gently simmer, uncovered, for 10 min.
- Add the pasta and thyme to the mushroom mixture; toss well. Top with grated Parmesan.
