Creamy Portobello Linguine

Ingredients

4 tbsp. extra virgin olive oil

1 lb. mushrooms, cut into pieces

2 shallots, chopped finely

1 lb. spaghetti

1/2 cup heavy cream

1/3 cup parsley, chopped finely

Zest and juice of half a lemon

2 tbsp. unsalted butter

1/2 oz. parmesan, grated

Ground pepper

‍

Heat 2 tbsp. oil in a large pot on medium-high heat. Heat half the mushrooms for about 3-4 minutes. Stir the mushrooms around and continue to cook, stirring them around occasionally (about 5 minutes). Move the mushrooms to a plate, then season with salt. Do this again with another 2 Tbsp. oil and mushrooms.
Turn down the heat to medium-low. Place all of the mushrooms to the large pot. Add shallots and cook, while you stir frequently, for about 2-3 minutes.
On the side, cook pasta until al dente.
Put pasta in the pot with the mushrooms; add cream and 1 cup pasta water. Increase heat to medium and bring to a simmer. cook, as you toss, until pasta is al dente (about 3 minutes).
Take the pot away from heat. Add lemon zest and juice, parsley, butter, ½ oz. Parmesan, and pepper. Toss to combine well.
Serve pasta and top with grated parmesan.

Ferraro# 360180- Napoli Extra Virgin Olive Oil

Ferraro# 5010207- Domenico Vitale Mushrooms

Ferraro# 2000018- Shallots

Ferraro# 2500005- Marino Spaghetti #8

Ferraro# 0960925- Heavy Cream 40%

Ferraro# 0000142- Parsley

Ferraro# 0000042- Lemon

Ferraro# 0920163- Unsalted Butter

Ferraro# 0800096- Marino Grated Parmesan

Ferraro# 6052- Ground Pepper