Linguine with mushrooms, garlic and sage
2 servings
30 minutes
Linguine with mushrooms, garlic, and sage is an elegant dish of European cuisine that embodies a harmony of flavors and aromas. The roots of the recipe trace back to Mediterranean gastronomy traditions where pasta is combined with simple yet rich ingredients. Tender mushrooms soaked in butter reveal their deep earthy flavor enhanced by the mild spiciness of garlic and chili pepper. Fresh sage adds a noble bitterness to the dish while lemon juice refreshes it with a bright acidity. Parmesan ties the components into a cohesive composition creating a rich, slightly creamy sauce. This dish is perfect for both a cozy family dinner and refined gastronomic enjoyment. It is recommended to serve immediately to fully enjoy its rich flavors.
1
Boil the linguine. Heat butter in a pan, add mushrooms and sauté until soft, golden brown, and almost all the liquid has evaporated.
- Linguine: 150 g
- Butter: 25 g
- Button mushrooms: 250 g
2
Add garlic and chili and sauté for another 2-3 minutes, then add sage and sauté for another minute. Season well with salt.
- Garlic: 1 clove
- Dried chili pepper: pinch
- Chopped sage leaves: to taste
3
Drain the pasta in a colander, reserving about ½ cup of the cooking water.
4
Transfer the pasta to the pan with mushrooms, pour in lemon juice, add cheese, and pour in the necessary amount of the water in which the pasta was cooked until a liquid sauce forms.
- Lemon juice: 1 tablespoon
- Grated Parmesan cheese: 50 g
5
Mix well and serve on the table.
