Meatless Friday: Very Mushroom Linguine

Karen Ullo shares a meatless pasta recipe inspired by a favorite dish from her local restaurant.

I love mushrooms. There used to be a pasta dish at my local Italian restaurant called “Nuts about Mushrooms,” but they don’t carry it anymore. So I had to create my own approximation of it.

Very Mushroom Linguine

1 box linguine, prepared according to package directions
~12 oz. chopped and/or sliced mushrooms, as many varieties as you like. I used both Portobellos and Baby Bellas.
2 tbs. butter
1 clove garlic, chopped
¾ cup Moscato or Riesling wine
Juice of 1 lemon
½ tsp. salt
1 tsp. Italian seasoning
2 tsp. dried parsley
Chopped fresh basil and/or grated Parmesan cheese to garnish

In a large saucepan, melt the butter, then add mushrooms and sauté. After about five minutes, add the garlic. Continue to sauté until the garlic browns. Add the remaining ingredients, stir, and lower heat. Simmer until the pasta is done and drained. Then toss them together and garnish.

Enjoy!