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Slow Cooker Recipe
National Linguine Day
Bet you didn’t know September 15 is National Linguine Day—or that linguine with an “e” is indeed the correct spelling. Linguine is a long, flat, narrow type of pasta most commonly used in seafood or pesto dishes—or as a stand-in for spaghetti, if you’re not a dedicated connoisseur of pasta shapes.
So who determines these very specific food holidays? Is there a National Penne Day? A National Tri-Color Rotini Day? A National Boxed Taco Kit Day? Does it require an act of Congress to write these days into the nation’s calendar? Just wondering.
If you’re wondering what to have for dinner tonight, why not try Linguini with Mushroom Sauce, from our Fix-It and Forget-It Vegetarian Cookbook? No matter how you spell it, this is a winner of a recipe. Big Portobello mushroom slices sautéed with shallots, garlic and herbs give this dish a hearty, meaty look and feel that will appeal even to non-vegetarians.
Serve it with crusty bread, a green salad and a bottle of wine and you have a great way to celebrate National Linguine Day, or any other obscure gastronomical holiday that comes along.
Linguini with Mushroom Sauce
Fix-It and Forget-It Vegetarian Cookbook, page 120
Makes 6 servings
Prep. Time: 10-15 minutes
Cooking Time: 25 minutes
Fix-It and Forget-It Vegetarian Cookbook, page 120
Makes 6 servings
Prep. Time: 10-15 minutes
Cooking Time: 25 minutes
16-oz. box linguini
¼ cup extra-virgin olive oil
¼ cup diced shallots
1 clove garlic, minced
1 lb. portabello mushrooms, sliced
¼ tsp. dried thyme
¼ tsp. ground nutmeg
Salt and pepper, to taste
½ cup dry Marsala wine
1 cup vegetable stock
½ cup heavy cream
¼ cup grated Parmesan cheese
Snipped fresh chives, for garnish
1. Bring a large pot of water to a boil. Once it comes to a rolling boil add a little salt and the pasta. Cook according to package directions. When done, drain and set aside.
2. While pasta is cooking, heat up a large sauté pan over medium heat and add the oil. Cook shallots and garlic for 3-4 minutes.
3. Add the mushrooms and cook until softened, about 5 minutes. Add thyme, nutmeg, salt and pepper.
4. Add the wine. Simmer over medium heat until half the liquid remains.
5. Add the vegetable stock. Stir. Simmer again until half the liquid remains.
6. Add cream and cook over low heat 5 minutes. Once thickened add the cheese and additional salt and pepper, if needed.
7. Toss the sauce with the cooked linguini and top with chives. Serve immediately.
Tip: When you cook the mushrooms, do not add any salt or pepper until they are brown and tender. Otherwise they will not brown.
can you substitute a different type of mushroom? I am allergic to portabella mushrooms.
Looking at this recipe, I’m sure you could sub in different mushrooms with no problem at all.
I love pasta!!!
What part of this is “fix and forget it”? It is very much like a reciepe I already cook.
I made this a few nights ago, I left out the nutmeg and used half-n-half. I ended up having to add some cornstarch to it tho. But oh man, it was sooooo good. My little 4 year old ate ever single bit of it. We really enjoyed it, and I’ll be making this again. Didn’t take long at all to cook either. Thanks for posting it.