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2
10 minutes
30 minutes
For the pasta dish:
2 packages Buitoni linquini
2 Portobello mushrooms, sliced
1 container crimini mushrooms
1 shallot, minced
2-3 cloves garlic, minced
2/3 cup white wine
1 tbsp Dijon mustard
1-1 ½ cup heavy cream
Juice from 1 lemon
½ cup parmesan cheese, grated
¼ cup parsley, chopped
Blackstone Tuscan Herb seasoning, to taste
For the garlic bread:
Bread of choice
1 stick butter
2 tsp garlic, minced
2 tbsp parsley, chopped
Heat griddle to medium
In a small pot, add butter, garlic, parsley, and allow butter to melt.
Add 2 tsp olive oil to griddle and saute shallots, garlic, and mushrooms. Once the mushrooms have softened add the wine and Dijon mustard. Allow that to cook down.
Add the pasta to the mushroom mixture with the heavy cream, lemon juice, parmesan cheese, and parsley. Toss to combine ensuring the creamy mushroom mixture has thickened and is coating the pasta.
Once the garlic butter has melted, brush the butter on the bread of your choice and toast on the griddle.
Serve the pasta in a bowl and garnish with additional parmesan cheese and parsley.
Enjoy!
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