If you like mushrooms you’ll love this easy dish any night of the week! Using 8 ounces of your favorite mushrooms (I use a combo of cremini and white button) use a dampen paper towel to clean mushrooms and slice, 2 tablespoons melted butter, one tablespoon olive oil, salt and black pepper, to taste. One cup milk, 2 tablespoons light cream (or half-and-half), one teaspoon corn starch, I use a linguine pasta (8 ounces boiled in salted water) al dente. 1-1/4 cups pecorino-romano grated cheese (or your favorite). Garnish with Flat leaf parsley, chopped finely.
In a large sauce pan add butter, oil and heat set to medium add sliced mushrooms and saute until tender and golden, add milk, cream, cornstarch, salt and black pepper and stir well to combine, cook just a few minutes (until thickening begins) add grated cheese and incorporate into sauce, stir well, add in linguine (or pasta choice) and toss with tongs. Shut off heat source. Plate and serve. I like to garnish with Italian Flat Leaf Parsely and some additional grated cheese on top.
Creamy and delicious!
Cheryl “Cheffie Cooks” Wiser.
The Wiser Cook.