16 September 2010
1 pound linguine
1 pound Chanterelle mushrooms
1/2 cup white wine
1/4 cup butter
1/2 cup Parmesan cheese, grated
3/4 cup heavy cream
1 tablespoon Italian parsley, chopped
Salt & Pepper
In a large pot, bring salted water to a boil; add pasta and cook until tender. In a saucepan, sauté mushrooms and cook until soft. Pour in wine and simmer until the alcohol has cooked off. Add the butter, cheese, and cream and season to taste with salt.
Drain pasta. Toss pasta with mushroom sauce and chopped parsley.
Plate and serve with grated Parmesan on top.