# What you need:
→ Pasta
01 - 14 oz linguine
→ Mushrooms
02 - 14 oz mixed mushrooms (cremini, shiitake, or button), sliced
03 - 2 tbsp unsalted butter
04 - 1 tbsp olive oil
→ Aromatics
05 - 2 cloves garlic, minced
06 - 1 small shallot, finely chopped
→ Sauce
07 - 3/4 cup + 1 tbsp heavy cream
08 - 1/4 cup vegetable broth
09 - 1/2 cup grated Parmesan cheese
10 - 1 tbsp chopped fresh parsley
11 - 1/2 tsp freshly ground black pepper
12 - Salt, to taste
→ Garnish (optional)
13 - Extra chopped parsley
14 - Additional Parmesan, shaved
# Steps to follow:
01 - Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Reserve 1/2 cup pasta cooking water before draining.
02 - Heat butter and olive oil in a large skillet over medium-high heat. Add sliced mushrooms and cook for 6-8 minutes until golden brown and all liquid has evaporated.
03 - Stir in chopped shallot and minced garlic. Cook for 1-2 minutes, stirring constantly, until fragrant and softened.
04 - Pour in vegetable broth, scraping up any browned bits from the bottom of the skillet. Reduce heat to medium-low.
05 - Add heavy cream, grated Parmesan, black pepper, and a pinch of salt. Simmer gently for 2-3 minutes until sauce slightly thickens.
06 - Add drained linguine to the skillet and toss thoroughly to coat. Add reserved pasta water as needed to achieve silky consistency.
07 - Stir in chopped parsley. Taste and adjust salt and pepper as needed.
08 - Plate immediately, garnishing with additional shaved Parmesan and fresh parsley if desired.
