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extra-virgin olive oil butter portobello mushroom caps ground thyme shallot garlic salt port chicken heavy cream grates nutmeg linguini walnut pieces
Viewed: 97 - Published at: 5 years agoIngredients
- 1 tablespoon extra-virgin olive oil
- 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 and freshly ground black pepper
- 1/3 cup port or Marsala, your choice of flavoring
- 1/2 cup chicken stock-in-a-box
- 1 1/2 cups heavy cream
- A few grates nutmeg
- 1 pound whole-wheat linguini
- 1 cup walnut pieces
- Freshly grated Parmigiano-Reggiano
- 1 large bunch watercress or upland cress
Method
- In a medium saucepan, heat the extra-virgin olive oil, a turn of the pan, and butter over medium to medium-high heat.
- Add the mushrooms and brown for 10 minutes.
- Stir in the thyme, shallots and garlic.
- Season with salt and pepper, to taste, and cook for 2 to 3 minutes more.
- Stir in the port or Marsala, the stock and the cream.
- Season the sauce with a little nutmeg, then reduce the heat and simmer until it is just thick enough to coat the back of a spoon.
- Cool completely and store in the refrigerator for a make-ahead meal.
- Reheat the sauce, covered, over medium heat until it bubbles, then reduce heat to low.
- Bring a large pot of water to a boil over medium heat.
- Salt the water and add the pasta.
- Cook until al dente and then drain.
- Add the pasta to a large serving bowl.
- Toast the nuts in small pan over low heat until fragrant.
- Add the warm sauce to the pasta and serve with cheese, nuts and chopped watercress on top.
