Portobello Cream Sauce with Whole Wheat Linguine
Toasted nuts and chopped watercress and cheese on top of linguini add texture and taste to sautéed mushrooms in a creamy wine sauce.Ingredients 1 tablespoon extra virgin olive oil (EVOO) 2...
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Ingredients
- 1 tablespoon extra virgin olive oil (EVOO)
- 2 tablespoons butter
- 4 large portobello mushroom caps, wiped clean and gills scraped, thinly sliced
- 1 teaspoon ground thyme
- 1 large shallot, finely chopped
- 2 cloves garlic, sliced
- Salt
- freshly ground black pepper
- 1/3 cup port or Marsala, your choice of flavoring
- 1/2 cup chicken stock
- 1 1/2 cups heavy cream
- A few grates nutmeg
- 1 pound whole wheat linguine
- 1 cup walnut pieces
- Freshly grated Parmigiano Reggiano cheese
- 1 large bunch watercress or upland cress
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