This linguine with shiitake mushrooms and lemon is flavorful and creamy. With its bright lemon flavor, it makes an appealing pasta offering for spring.
Shiitake mushrooms are one of my favorite mushroom to cook with. They have a wonderful chewy consistency that adds substance to any dish. Garlic and lemon add lots of flavor and chopped parsley brings the fresh herbal taste of the season.
This recipe makes about eight servings.
Ingredients
You need the following ingredients to make this linguine with shiitake mushrooms and lemon.
- 16 ounce package of linguine
- 4 tablespoons extra virgin olive oil
- 2 garlic cloves, crushed and chopped
- 7 ounces shiitake mushrooms, stems discarded, mushrooms cut into 1/2 inch slices
- 2/3 cup sour cream or crème fraîche
- Zest of 1 lemon
- 2 tablespoons lemon juice
- Kosher salt, to taste
- Fresh ground pepper, to taste
- 1/2 cup chopped parsley
- 1/2 cup grated Parmesan cheese (optional)
Directions
Heat water in a large pan to cook the pasta. When it is boiling, add salt, and add the pasta. Cook until it is al dente. Before draining the pasta, scoop out a cup of the cooking liquid.
While the pasta is cooking, add the olive oil to a large skillet over medium-high heat. When the oil has warmed, add the garlic and mushrooms. Sauté the mushrooms for about 10 minutes, stirring occasionally. The mushrooms will be firm and glistening. Turn off the heat. Stir in a little salt and pepper.
When the pasta is cooked and drained, add it to the mushrooms. Add a little of the pasta water, the lemon juice and zest, and the sour cream. Stir everything together. Add more pasta water if the pasta is too dry.
Stir in the parsley. Taste and add more salt and pepper if needed.
Transfer the pasta to a serving bowl. Sprinkle it with the cheese.
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