Wild Mushroom Linguine with a Gewurztraminer and Boucherondin cream sauce Recipe
The title makes it sound fancier than it really is.
This dish, this version I should say, was born yesterday, February 27, 2008. After seeing some fresh wild mushrooms at my local market, I decided to whip something up. Boucherondin, (a cheese I enjoy on it’s own or with other small snacks), is a cheese I have been thinking would make a great addition to a cream sauce, and did. It’s a goat cheese from the Loire in France, but is available at many cheese stores, and goes great with the earthy stanky goodness of the mushrooms. The addition of a tiny bit of thyme at the very end brightens it up just right. You could even add parmigiano reggiano into the cream sauce or at the very end on the finished product if you are looking for even more of an edge, but it’s great as is.
Use different mushrooms, try champagne instead. Whatever
I’d love to hear back your thoughts, especially if the are constructive. I cook intuitively so maybe you have found the golden ratio to some of these amounts and methods? Lemme know!
- medium/large handful of chanterelles
- medium/large handful of black trumpets
- medium/large handful of baby portabello
- 1 package dried linguine/pappardelle
- 1/2" thick slice of Boucherondin or other fresh/ semi-fresh goat cheese
- 1 small Shallot
- 1 cup heavy cream
- sprig or two of thyme
- 2 or 3 tablespoons evoo
- 2 or 3 tablespoons unsalted butter
- 1/2 - 1 cup white wine (gewurztraminer pairs with the final results)
- salt and pepper to taste
- Fill large pot with water, tablespoon of salt, and bring to a boil. Meanwhile…
- Clean and trim mushrooms, set aside.
- Finely chop shallot set aside.
- Add half butter and a glug or so of oil to large saute pan and bring to medium heat
- Once the pan is hot, add shallots. Once fragrant and about to turn translucent, (about 1 minute or so), add mushrooms. Saute until just tender, set aside.
- In same pan, add 1 cup heavy cream and gently bring to simmer.
- Add wine and bring back to simmer
- Crumble and add boucherondin. Stir and incorporate.
- Toss mushrooms and shallots back into the saute pan
- Taste and add salt/pepper as necessary
- Once water is boiling, add pasta and cook as directed.
- Drain pasta and reserve 1 cup pasta water.
- Toss drained pasta in saute pan with cream sauce and gently incorporate sauce with pasta
- Add pasta water as necessary if sauce is to thick
- Strip a few thyme leaves off on top of each dish to be served.
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