Mushroom Linguine (Linguine ai Funghi)
A simple mushroom linguine recipe made with sautéed mushrooms, garlic, olive oil, and herbs. This classic linguine ai funghi is quick, comforting, and full of Italian flavor.
Ingredients
- 1 container (24 oz) mushrooms
- Linguine pasta
- 2 cups chicken broth
- 2 tbsp Parmesan, grated
- 1 garlic clove, minced
- 1-2 spicy peppers, crushed
- 1 rosemary sprig, needles only
- Salt & Pepper
- Extra virgin olive oil
Instructions
- Clean mushrooms and cut them in thick slices.
- Heat large frying pan on medium-high, drizzle with olive oil and layer pan with enough mushroom slices to cover bottom. DO NOT layer them on top of each other. The secret to browning mushrooms is to not overcrowd the pan. You will have to fry them in batches, drizzling a bit of oil in between, and set aside on plate as they’re done.
- When all mushrooms are nicely browned and removed from frying pan, drizzle pan with olive oil and add the garlic, spicy pepper and rosemary needles. Fry until garlic is golden.
- Add browned mushrooms back in the pan, chicken broth, Parmesan and salt and pepper to taste. Bring to a boil and reduce heat to medium and let simmer for 20-30 min until broth has reduced to a thick sauce.
- When mushroom sauce is a nice thick consistency, bring a large pot of water to boil, generously salt the water and cook the linguine. Always cook 1 min less than packaging instructions as we will cook the pasta in the sauce for that last minute!
- When pasta is ready, drain water (ALWAYS reserving a large mug full of the cooking ) and transfer to mushroom sauce pan.
- Mix and coat pasta well and add a bit (about 1/2 cup) of the cooking water. Cook and toss the pasta for about 1-2 min on medium-high heat until it absorbs most of the pasta water. When ready to serve, sprinkle with more Parmesan and enjoy