This pasta dish has a light cream sauce with the bold flavors of roasted garlic and sherry mushrooms. It is decadent without being overly rich; we loved this dish. It is very easy to prepare, but it is anything but simple. You could whip this up for dinner if you have unexpected guests and knock their socks off. I used a mix of mushrooms that I had leftover from working on the cookbook. The sauce has just a hint of goat cheese and just enough cream.
You will need:
2 teaspoons butter
2 cloves Garlic, roasted or minced
1 small Shallot
8 ounces sliced Mushrooms (I used Oyster, Shittake and Cremini)
1/3 cup Sherry
1/3 cup Cream
2 tablespoons Goat Cheese
2 tablespoons Parmesan
3 tablespoons Pasta Water
1 pound fresh Linguine, cooked
Melt butter in a skillet over medium heat. Add the garlic, stir constantly for 1 minute while the garlic dissolves into the butter. Add the shallots and the mushrooms. Stir to coat with the butter. Cook for 3 minutes, stirring frequently. Then add the sherry. Let simmer until the mushrooms have absorbed all the liquid and have browned slightly.
Remove the sauteed mushrooms and shallots from the pan and set aside. Pour the cream into the same pan, over medium heat. Use a whisk to stir up any brown bits the mushrooms left in the pan. Slowly simmer and let reduce for 2 minutes, stirring frequently. Then add the goat cheese and parmesan and whisk until melted.
Add the pasta water to the sauce and whisk to combine. Then add the mushrooms and shallots back to the sauce. Add the cooked linguine to the sauce and stir to coat the pasta evenly in the sauce. Let simmer for 2 minutes and serve.