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Martha Stewart

Baked Mushroom Linguine

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.
62
5,350
7
1 hr 45 min
TOTAL TIME
450
CALORIES
$3.82
PER SERVING
Baked Mushroom Linguine
Ingredients
15 INGREDIENTS
12 SERVINGS
Pepper
1/2 tsp pepper
Heavy Cream
1 1/2 cups heavy cream
Unsalted Butter
unsalted butter
for pan
Coarse Salt
2 1/2 tsp coarse salt
Grated Pecorino Romano Cheese
1/2 cup grated pecorino romano cheese
All-purpose Flour
5 tbsp all-purpose flour
Fresh Rosemary
2 sprigs fresh rosemary
Fresh Thyme
2 sprigs fresh thyme
plus 2 teaspoons finely chopped
Onion
1 whole onion
diced
Shiitake Mushrooms
1 lb shiitake mushrooms
stems removed, sliced
Dried Mushrooms
4 oz dried mushrooms
such as porcini or chanterelle
Unsalted Butter
7 tbsp unsalted butter
Linguine
1 lb linguine
Boiling Water
4 cups boiling water
Button Mushrooms
1 lb button mushrooms
stems removed, quartered
Directions
27 STEPS
View Directions on Martha Stewart
Health Info
Macros
43g
CARBS
27g
FAT
10g
PROTEIN
Allowed on these diets
GLUTEN FREE
VEGETARIAN
Contains these allergens
MILK
WHEAT