Ingredients:

  • 1 lb cremini mushrooms, sliced
  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 small shallot, finely diced
  • 12 oz linguine or fettuccine
  • 3 cups vegetable broth
  • 1 cup heavy cream
  • 0.5 cup freshly grated Parmesan cheese
  • 1 tsp Kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 0.25 tsp dried thyme
  • 0.25 cup fresh parsley, chopped
  • 1 tsp fresh lemon juice

Instructions:

  1. Heat the butter and olive oil in a large skillet over medium high heat until the butter stops foaming. Add mushrooms in a single layer and leave them alone for 3-4 minutes until they are deep brown and sizzling.
  2. Toss in the minced shallots and cook for 2 minutes, then add the garlic, salt, pepper, and thyme. Sauté for 1 minute until the garlic is fragrant but not browned.
  3. Pour in a splash of the vegetable broth and scrape the bottom of the pan with a wooden spoon.
  4. Add the remaining vegetable broth and bring to a boil. Slide the 12 oz of linguine into the liquid.
  5. Reduce heat to medium. Cook for 8-10 minutes, tossing frequently with tongs until the pasta is al dente and most liquid has evaporated.
  6. Pour in the 1 cup of heavy cream and stir continuously for 2 minutes. The sauce will begin to thicken and coat the noodles.
  7. Remove from heat and stir in the 0.5 cup of Parmesan cheese.
  8. Stir in the fresh parsley and 1 tsp of lemon juice. The sauce should look glossy and cling to every strand.
  9. Let the dish sit for 2 minutes before serving.