Ingredients:

  • 1 lb cremini mushrooms, sliced thick
  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1 tsp fresh thyme leaves, minced
  • 0.5 tsp sea salt
  • 12 oz linguine pasta
  • 3 cups low-sodium vegetable broth
  • 3 cloves garlic, thinly sliced
  • 1 large shallot, finely minced
  • 0.5 cup heavy cream
  • 0.5 cup freshly grated Parmesan cheese
  • 0.5 tsp black pepper, freshly cracked
  • 1 tbsp fresh parsley, chopped
  • 1 tsp fresh lemon juice

Instructions:

  1. Heat the olive oil and butter in a large skillet over medium-high heat until the butter foams.
  2. Add the mushrooms in a single layer and sear without stirring for 5-7 minutes until golden-brown and mahogany-colored.
  3. Stir in the minced shallots, sliced garlic, and thyme. Sauté for 2 minutes until fragrant.
  4. Add the dry linguine and pour in the vegetable broth. Bring to a gentle boil.
  5. Use tongs to move the pasta frequently during the first 3 minutes to prevent sticking. Reduce heat to medium and simmer until pasta is al dente and liquid has reduced into a thick glaze.
  6. Stir in the heavy cream and Parmesan cheese. Season with salt and black pepper.
  7. Finish with a squeeze of fresh lemon juice and chopped parsley before serving.