Linguine and Mushroom Sauce

By á-114543

Ingredients

• 5 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup chopped walnuts
• 1/3 cup grated parmesan
• 1 tablespoon fresh thyme
• 8 oz sliced mushrooms (crimini or baby bella)
• 9 oz fresh linguine
• lemon zest

Preparation

Step 1

Bring a large pot of salted water to a boil and cook linguine per package instructions.
As the pasta cooks, toast the walnuts over low heat and set aside.
In a sauté pan, melt 4T butter over medium heat 4 – 6 minutes, until it browns. Then remove from heat.
Meanwhile, in a large sauté pan, melt 1T butter with the olive oil over medium heat.
Add garlic and sauté for 1 minute.
Raise heat to medium high, add sliced mushrooms, and season with salt and pepper.
Sauté until browned, 6 – 8 minutes.
Add the browned butter and thyme and lemon zest to the mushrooms and remove from heat.
Add linguine to the pan and toss.
Serve with freshly grated parmesan and top with toasted walnuts.