Happy Friday, friends!
Yes, I am still having fun creating dishes with my Farmers Market finds. But do not worry if you cannot find the exact ingredients where you are, just substitute with what may be available at your local market and I am certain it will turn out just as delightful! Creamy Truffle Sauce with Wild Mushroom Linguine is another recipe that you must definitely try! It was literally prepared in just under a half an hour but sure does not taste like it.
- 1 pound Baby Portobello Mushrooms, sliced
- 1 pound Wild Mushroom Linguine pasta (or regular linguine)
- 1/2 cup Truffle Gold cheese, shredded (or white artisan cheese)
- 1 tsp. lemon thyme
- 1/2 tsp. oregano, lightly chopped
- 1 medium shallot, finely chopped
- 1/2 cup unsalted butter
- 2 tbsp. flour
- 2 cups whole milk
- 1/2 cup white wine
In a large skillet, melt the butter on medium heat. Add sliced mushrooms and sauté until tender. Once the mushrooms are cooked, add the shallot and herbs. Stir.
Sprinkle the flour over the mushrooms and stir in white wine. The mixture will be thick at this point but keep stirring so that it does not stick to your pan.
Slowly stir in the milk until the sauce looks creamy. Add the shredded cheese and allow to melt into the sauce. Salt and Pepper to taste.
Cook the linguine according to the package directions, drain and add to the Creamy Truffle Sauce. Toss together and serve straight away with a glass of Italian Chianti or a chilled white wine.