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Mushroom Linguine
This quick and simple dish is an earthy delight, lightly garnishing toothsome whole wheat pasta with aromatic thyme and the simplicity of good mushrooms.
2 Tbsp. dried porcini mushrooms
1 cup boiling water
5 tsp. olive oil
3 shallots, chopped
2 garlic cloves, minced
1/2 lb. shiitake mushrooms, thinly sliced
3/4 lb. crimini mushrooms, thinly sliced
1 cup vegetable stock
1/2 tsp. salt
1 Tbsp. unsalted butter
2 Tbsp. chopped fresh thyme, plus sprigs for garnish
1/4 tsp. pepper
1/2 lb. whole wheat linguine
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Mushroom Linguine

Mushroom Linguine

Mushroom Linguine
Two Stars Guiding Stars
  • Servings:4 (359 g)
  • Prep Time:45 minutes
  • Cook Time:0 minutes
1. In a small, heat-proof bowl, combine the dried porcini mushrooms and boiling water. Let stand for 20 minutes. Remove the mushrooms with a slotted spoon and chop. Set aside.
2. Line a fine-mesh sieve with a coffee filter or cheesecloth and strain the mushroom-soaking liquid. Reserve the liquid.
3. Cook linguine according to package directions and drain.
4. While pasta is cooking, heat the olive oil over medium heat in a large frying pan. Add the shallots and saute until soft and translucent (2-3 minutes). Add the garlic and saute for 1 minute. Add the shiitake mushrooms and saute until they brown around the edges (3-4 minutes).
5. Stir in the cremini mushrooms, porcini mushrooms, reserved soaking liquid, stock, and salt. Cover and cook until the mushrooms are tender (4-5 minutes).
6. Uncover and stir in the butter, chopped thyme, and pepper.
7. To serve, top portions of pasta with mushroom sauce and garnish with thyme.