# What You'll Need:
→ Pasta
01 - 14 oz linguine
→ Mushrooms
02 - 14 oz mixed mushrooms (cremini, shiitake, or button), sliced
03 - 2 tbsp unsalted butter
04 - 1 tbsp olive oil
→ Aromatics
05 - 2 cloves garlic, minced
06 - 1 small shallot, finely chopped
→ Sauce
07 - 3/4 cup plus 1 tbsp heavy cream
08 - 1/4 cup vegetable broth
09 - 1/2 cup grated Parmesan cheese
10 - 1 tbsp chopped fresh parsley
11 - 1/2 tsp freshly ground black pepper
12 - Salt, to taste
→ Garnish (optional)
13 - Extra chopped parsley
14 - Additional Parmesan, shaved
# Steps:
01 - Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
02 - Heat butter and olive oil in a large skillet over medium-high heat. Add sliced mushrooms and sauté for 6-8 minutes until golden and moisture has evaporated.
03 - Add finely chopped shallot and minced garlic to the pan. Stir and cook for 1-2 minutes until softened and fragrant.
04 - Pour in vegetable broth, scraping up any browned bits from the skillet. Reduce heat to medium-low.
05 - Stir in heavy cream, grated Parmesan, black pepper, and salt. Simmer gently for 2-3 minutes until the sauce thickens slightly.
06 - Add drained linguine to the skillet, tossing to coat in the sauce. Incorporate reserved pasta water as needed to achieve a smooth, silky consistency.
07 - Mix in chopped fresh parsley. Adjust seasoning to taste.
08 - Serve immediately, garnished with additional Parmesan and parsley if desired.
