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Linguine with Mushrooms & Roasted Red Peppers



1½ lb fresh linguine pasta
1 lb (500 g) mushrooms or exotic mushrooms, sliced, (such as shiitake, oyster, chanterelle)

1 tablespoon butter
1 onion, finely chopped
1 teaspoon dried oregano

1 clove garlic, minced
2 cups heavy cream
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
2 roasted sweet red peppers, chopped

  • In saucepan, melt butter over medium heat; cook onion, sliced mushrooms, garlic, and origano stirring often, for 8 to 10 minutes or until liquid remains.
  • Stir in heavy cream, lemon juice, salt and pepper; bring to boil. Reduce heat and simmer for 5 minutes or until thickened enough to coat back of spoon.
  • Stir in roasted sweet red peppers.
  • Meanwhile, in large pot of boiling salted water, cook pasta for about 5 minutes or until tender but firm; drain well and return to pot.
  • Add sauce and toss to coat.

Makes 6 servings.

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Did You Know?

Linguine (also misspelled 'Linguini') is a form of pasta — flat like fettuccine and trenette. Linguine originated in Genoa and the Liguria of Italy. It is wider than spaghetti, about 6mm to 9mm, but not as wide as fettuccine. The name linguine means "little tongues" in Italian, where it is a plural of the feminine linguina. Linguine are also called trenette or bavette. A thinner version of linguine is called linguettine.

While spaghetti traditionally accompanies meat and tomato dishes, linguine are often served with seafood or pesto. Linguine is typically available in both white-flour and whole-wheat versions; the latter are usually made in Italy. Because the individual strands of linguine are bulkier than spaghetti, and thus have a higher ratio of volume to surface area, linguine must be cooked slightly longer in order to achieve the same degree of doneness.

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