Creamy Wild Mushroom One-Pot Pasta | Grocer Collective



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


Step 1

  • Slice 12 ounces wild mushrooms. Mince 3 garlic cloves.
Step 2
  • 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.
Step 3
  • Taste and season with kosher salt and freshly ground black pepper. Serve with grated Parmesan cheese and fresh thyme leaves, if desired.

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