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Baked Mushroom Linguine

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Recipe photo courtesy of Maria Robledo

A classic yet humble mushroom-and-cream sauce becomes fancy with the addition of dried porcini and fresh thyme. The sauce is tossed with linguine, topped with grated cheese, and baked in a skillet.

Source: Martha Stewart Living, February 2001
Servings

Ingredients

Directions

Cook's Notes

If you don't have a large ovenproof skillet, you can prepare the mushroom sauce in any large skillet. Cook the pasta and add it to the mushroom sauce, then transfer noodles and sauce to a buttered 9-by-13-inch baking pan, and bake.

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  • cjprov
    13 DEC, 2014
    I was looking for a recipe to use some mushrooms I had. This turned out great. I only used 1.8 oz of dried porcinis, and it was still amazing. Instead of discarding them, I chopped them after soaking and added them to the sauce. I also added about 4 oz of gruyere to the sauce and used reggiano instead of pecorino romano.
    Reply

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