Ingredients:
| 12 oz. | 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 | Kosher salt | |
| Pinch | Freshly ground black pepper | |
| Parmesan cheese | ||
| Thyme leaves | Thyme |
Directions:
Step 1
- 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.
