Mixed wild mushrooms, such as cremini, shiitake, and/or oyster
|Mixed Chef Mushrooms|
|3 cloves||Garlic||Organic Peeled Garlic|
|2 tbsp||Olive oil||Unfiltered Extra Virgin Olive Oil|
|12 oz.||Dried linguine pasta|
|1 (32 oz.)||Box chicken, veggie, or mushroom broth|
|¾ cup||Heavy cream||A2 Heavy Cream|
|Pinch||Freshly ground black pepper|
- Slice 12 ounces wild mushrooms. Mince 3 garlic cloves.
- Heat 2 tablespoons olive oil in a large pot over high heat until shimmering. Add the mushrooms and cook until lightly browned, about 4 minutes. Add the garlic, 12 ounces dried linguine, 1 (32-ounce) box broth, and 3/4 cup heavy cream. Bring to a boil and cook uncovered, stirring occasionally, until the liquid is absorbed and the pasta is fully cooked, about 12 minutes.
- Taste and season with kosher salt and freshly ground black pepper. Serve with grated Parmesan cheese and fresh thyme leaves, if desired.