Servings<\/span>4<\/p>servings<\/span><\/div><\/span>Prep time<\/span>5<\/p>minutes<\/span><\/div><\/span>Cooking time<\/span>20<\/p>minutes<\/span><\/div><\/span>Total time<\/span>25<\/p>minutes<\/span><\/div><\/div><\/div>Ingredients<\/h3>- <\/span>
2 tbsp of butter<\/span><\/p><\/li>- <\/span>
400 g of wild mushrooms, sliced thinly (I used oyster mushrooms)<\/em><\/span><\/p><\/li>- <\/span>
1\/4 tsp of salt<\/span><\/p><\/li>- <\/span>
zest and juice of two lemons<\/span><\/p><\/li>- <\/span>
1 cup of cream<\/span><\/p><\/li>- <\/span>
1 cup of pecorino cheese, grated (or parmesan)<\/em><\/span><\/p><\/li>- <\/span>
2-3 tbsp of fresh parsley, finely chopped<\/span><\/p><\/li>- <\/span>
450 g of linguini<\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>- Bring a large pot of water to a boil. Add 2 tbsp of salt and the linguinis. Cook the pasta until 2 minutes before al dente (2 minutes less than indicated on the package)<\/em>.<\/li>
- While the water is coming to temperature, heat a large deep skillet under medium heat. When hot, add the butter, the mushroom and the salt. Mix every 30 seconds to allow for some color to develop on the mushrooms and cook until most of the mushroom water has evaporated, 6-8 minutes.<\/li>
- Add the cream, the lemon zest and juice, and incorporate with mushrooms. Cook for 2 minutes.<\/li>
- When the linguinis are ready, fill a mug with pasta water, drain the linguinis and add them to the mushroom sauce. Add the pecorino, the parsley and 1\/2 cup of pasta water. Cook while constantly mixing for 2 minutes and add more pasta water if the sauce is getting too thick.<\/li>
- The pasta are now ready! Serve by themselves with, optionally, additional pecorino, lemon zest, or freshly ground black pepper on top.<\/li><\/ul><\/div>
![\"Simple](\"https:\/\/i0.wp.com\/prisedujour.com\/wp-content\/uploads\/2022\/06\/IMG_4179-scaled.jpg?fit=750%2C978&ssl=1\")
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