Linguine With Double Mushroom Sauce
|Mushrooms||8 Ounce (Choose 2 Or 3 Different Kinds)|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), minced or pressed|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Fresh linguine/6 ounce dry linguine||9 Ounce (1 Package)|
|Pear shaped tomato||1 1⁄2 Ounce, seeded and finely chopped (1 Small Roma Type)|
|Chopped italian parsley||1⁄4 Cup (4 tbs) (Flat-Leaf)|
|Freshly ground pepper||To Taste|
Cut any large mushrooms into quarters or halves.
Heat oil in a wide frying pan over medium heat.
Add mushrooms and cook, stirring often, until they begin to brown (about 10 minutes).
Stir in garlic.
Add wine, bring to a boil, and boil gently until liquid is reduced by about half (3 to 5 minutes).
Meanwhile, in a 5- to 6-quart pan, cook linguine in 3 quarts boiling water just until tender to bite (1 to 2 minutes for fresh pasta, 8 to 10 minutes for dry); or cook according to package directions.
Drain pasta well.
Stir tomato and parsley into mushroom mixture just until heated through (about 1 minute).
Season to taste with salt and pepper.
Remove from heat and add pasta.
Mix lightly, using 2 spoons.