Ingredients45 m servings 819 cals
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and transfer to a serving bowl.
- Melt butter in a large skillet over medium heat. Add mushrooms; cook and stir until tender and lightly browned, about 5 minutes. Stir in parsley, salt, and black pepper; cook until flavors combine, about 1 minute. Pour in heavy cream. Bring to a gentle boil; cook until sauce thickens slightly, about 5 minutes.
- Pour sauce over pasta in the serving bowl; toss to combine. Add green onions and Parmesan cheese; toss until combined.
- Cook's Note:
- You can actually use any kind of mushroom. Your call. Use your favorite shape of pasta.
Per Serving: 819 calories; 42.2 g fat; 91.6 g carbohydrates; 22.1 g protein; 120 mg cholesterol; 325 mg sodium. Full nutrition
ReviewsRead all reviews 3
We got oyster mushrooms in our CSA box, not knowing what to do with them I found this recipe. I used Italian parsley and #13 linguine. Both hubby and I were impressed. Very delicate flavors. Wil...
Delicious. I added a little garlic and truffle oil, and added chopped onion earlier because I didn't have green. But it would have been wonderful without any changes. Love oyster mushrooms!