Leek and Mushroom Sauce with Thyme

April 14, 2021 ,

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:

  1. Brush or briefly wash the mushrooms and cut them into thick slices, including stems.
  2. Cook pasta according to the package directions. Drain well.
  3. 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.
  4. Add the mushrooms and wine; gently simmer, uncovered, for 10 min.
  5. Add the pasta and thyme to the mushroom mixture; toss well. Top with grated Parmesan.

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