Categories: Pasta

Ingredients

• 8 oz. linguine
• 2 tbsp. olive oil
• 6 garlic clove, sliced
• 1 1/2 lbs. mixed mushrooms, sliced
• 1 cup diced shallots
• 1 tbsp. chopped fresh thyme
• 1 cup dry white wine
• 1/2 cup sour cream
• 1/4 cup grated Parmesan, plus more for garnish
• 1 tbsp. butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• Finely chopped fresh parsley, for garnish

Directions

1. Bring a large pot of water to a boil over high heat. Cook pasta as directed. Reserve 1/2 cup of the pasta water, then drain the pasta.

2. Meanwhile, heat oil and garlic in a large skillet over medium heat until fragrant, about 2 minutes. Add mushrooms, shallots and thyme and increase heat to high. Cook, stirring occasionally, until the liquid the mushrooms release has evaporated and the mushrooms are starting to brown, 11-13 minutes.

3. Add wine to the pan and cook until it is reduced by about half, about 3 minutes. Stir in the reserved pasta water, sour cream, Parmesan, butter, salt and pepper. Add the pasta and toss to coat. Serve topped with more Parmesan and parsley.

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