Linguini with Mushrooms, Tarragon, and Goat Cheese Sauce

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Linguini with Mushrooms, Tarragon, and Goat Cheese Sauce

 Linguini with Mushrooms, Tarragon, and Goat Cheese Sauce 

Yields: 4 Servings

Ingredients:

  • 1 tablespoon unsalted butter
  • 2 tablespoons olive oil
  • 8 ounces portobellos mushrooms, cut into thin slices
  • 8 ounces baby Bella mushrooms, cut into thin slices
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 ounces goat cheese
  • 1/3 cup grated Parmesan, plus more for serving
  • 1/3 cup milk
  • 12 ounces linguini pasta
  • 2 tablespoons fresh tarragon, chopped
  • 2 tablespoons green onions, green part only chopped

 

Preparation:

In a large skillet, melt the butter with 1 tablespoon of the oil over high heat. Add the mushrooms, 1/2 teaspoon of the salt, the pepper, and cook, stirring, for 3 minutes. Reduce the heat to moderately high and continue cooking, stirring occasionally, until the mushrooms are golden brown and no liquid remains in the pan, about 5 minutes.

Linguini with Mushrooms, Tarragon, and Goat Cheese Sauce   Linguini with Mushrooms, Tarragon, and Goat Cheese Sauce

In a small bowl, combine the goat cheese, Parmesan, milk, and 1/4 teaspoon of the salt. Stir until smooth.

Linguini with Mushrooms, Tarragon, and Goat Cheese Sauce   

Meanwhile, in a large pot of boiling, salted water, cook the linguini until just done, about 12 minutes. Reserve 1 1/2 cups of the pasta-cooking water and drain. Whisk 1 cup of the pasta-cooking water into the goat-cheese mixture.

Linguini with Mushrooms, Tarragon, and Goat Cheese Sauce

Toss the pasta with the mushrooms, the goat-cheese sauce, the remaining 1/4 teaspoon salt and 1 tablespoon olive oil, the fresh tarragon and the green onions .

Linguini with Mushrooms, Tarragon, and Goat Cheese Sauce  Linguini with Mushrooms, Tarragon, and Goat Cheese Sauce

If the pasta seems dry, add more of the reserved pasta-cooking water. Serve with additional Parmesan.

Linguini with Mushrooms, Tarragon, and Goat Cheese Sauce

 

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Linguini with Mushrooms, Tarragon, and Goat Cheese Sauce

  • Author:
  • Yield: 4 Servings
  • Cuisine: Italian

Ingredients

  • 1 tablespoon unsalted butter
  • 2 tablespoons olive oil
  • 8 ounces portobellos mushrooms, cut into thin slices
  • 8 ounces baby Bella mushrooms, cut into thin slices
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 ounces goat cheese
  • 1/3 cup grated Parmesan, plus more for serving
  • 1/3 cup milk
  • 12 ounces linguini pasta
  • 2 tablespoons fresh tarragon, chopped
  • 2 tablespoons green onions, green part only chopped

Instructions

In a large skillet, melt the butter with 1 tablespoon of the oil over high heat. Add the mushrooms, 1/2 teaspoon of the salt, the pepper, and cook, stirring, for 3 minutes.

Reduce the heat to moderately high and continue cooking, stirring occasionally, until the mushrooms are golden brown and no liquid remains in the pan, about 5 minutes.

In a small bowl, combine the goat cheese, Parmesan, milk, and 1/4 teaspoon of the salt. Stir until smooth.

Meanwhile, in a large pot of boiling, salted water, cook the linguini until just done, about 12 minutes. Reserve 1 1/2 cups of the pasta-cooking water and drain.

Whisk 1 cup of the pasta-cooking water into the goat-cheese mixture.

Toss the pasta with the mushrooms, the goat-cheese sauce, the remaining 1/4 teaspoon salt and 1 tablespoon olive oil, the fresh tarragon and the green onions .

If the pasta seems dry, add more of the reserved pasta-cooking water. Serve with additional Parmesan. 

Nutrition

  • Serving Size: 4
  • Calories: 1095
  • Sugar: 9.3g
  • Sodium: 952mg
  • Fat: 39.4g
  • Saturated Fat: 20.8g
  • Trans Fat: 0g
  • Carbohydrates: 140.7g
  • Fiber: 7.9g
  • Protein: 50.4g
  • Cholesterol: 87mg

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