Ingredients
- 8 ounces/4 cups finely sliced cremini mushrooms
- 2 tbsp of dried mushrooms
- 1/3 cup extra-virgin olive oil
- 1 tablespoon of kosher salt
- Small clove garlic, minced
- 1 lemon, zested and juiced
- 1 teaspoon of fresh thyme leaves
- 1 pound linguine (preferably fresh linguini)
- 1/2 cup of chopped parsley
- 2 to 3 tablespoons freshly grated Parmesan.
- 1/4 cup of cream optional
Rehydrate the dried mushrooms in some water for about 15 minutes. Slice the fresh mushrooms finely, and saute them in a pan with the oil, salt, minced garlic, lemon juice and zest, and the thyme leaves. Add dried mushrooms with the liquid and cream and let the sauce reduce a little.
Cook the pasta al dente in salted water, and toss in the pan with the mushroom mixture.
Toss everything together well, and then add the parsley, cheese and pepper before tossing again.
