Linguine with Mushroom Cream Sauce
I have been promising this recipe to a lot of people for a long time now. I kept delaying posting it because my recipe notes are a hot mess with this one. Notes written next to other notes and those notes for notes have their own notes. Its insane for something that I now find so simple to make.
Growing up I was never a fan of mushrooms. Its only been the last 10 years or less that I’ve grown to like them. I have strict rules about eating them though! They cannot be raw, mushy or ubersoft. They need to be browned a bit first in oil or roasted in the oven. I’m working on enjoying the ubersoft cooked mushrooms like you would find in a stew or soup and I’m slowly learning to appreciate them that way. Just last night I ate them that way in a Mongolian Seitan dish and I didn’t push any of them aside. Progress. Even this recipe allows a nice crisp mushroom to soften up a bit and I’m OK with it.
The one thing with this recipe that might be off is the timing. BUT. It works out no matter if the pasta or sauce is finished first. The most important thing is to reserve at least 1 cup of the past cooking water. Even if you take out the one cup while the pasta is still cooking.
Mushroom Cream Sauce
1 pound of pasta (linguine is our favorite for this)
1 cup reserved pasta cooking water
3 Tablespoons olive oil, divided, (2T plus 1T)
4 cups chopped cremini or mixed mushrooms
1 Tablspoon minced fresh rosemary
1 teaspoon minced fresh thyme
pinch of red pepper flakes
2 teaspoons shoyu
salt and pepper to taste
2 Tablespoons margarine
3 cloves garlic, minced
1/2 small onion, minced (1/3 cup)
3 Tablespoons all purpose flour
1 Tablespoon nutritional yeast
4 Tablespoons white wine
1 1/2 cups unsweetened almond milk (I recommend not subbing w. another non dairy milk)
salt and pepper to taste
1. Cook the pasta according to package directions reserving 1 cup of the cooking liquid.
2. Heat 2 Tablespoons of olive oil over medium heat in a large saute pan. Saute the mushroom until they are nice and brown with a bit of a crisp (10 minutes). Add the rosemary, thyme, red pepper flakes and saute 1 minute. Then mix in the shoyu and salt and pepper to taste. Cook 3 minutes. Remove from pan.
3. Place pan back over the flame and add the remaining 1 tablespoon of olive oil along with the margarine. When the margarine is melted add the garlic and onions and saute until the onions are fully cooked (5-7 minutes). Add the nutritional yeast and all purpose flour and mix to create a roux. Stir continuously for 2 minutes. If it’s too dry feel free to add another teaspoon or two of olive oil. Deglaze the pan with white wine while constantly stirring. Pour the almond milk into the pan. Stir until thick. Add the sauteed mushrooms back into the pan and thin out with the reserved pasta water. (You probably won’t use all the water). Season with salt and freshly ground pepper to taste.
4. Combine the mushroom sauce and pasta and serve!