Leeks · Mushrooms · Pasta

Whole Wheat Linguine with Leeks and Mushrooms

(from my old blog…)

I made this the other night…

Trimmed and chopped a couple of big leeks and let them sit in a bowl of cold water for a while to clean off any dirt….

Poured some olive oil and some butter in a pan and when the butter melted I added the leeks and also a package of sliced mushrooms. Covered the pan to sweat them a bit.

Filled a pot with water and started bringing that to a boil…

Took the cover off the leeks and mushrooms, added some salt and pepper and a sprinkling of flour (to thicken the juices, eventually) and poured some sherry into it. Cooked that for a little while, then added about 2 cups of chicken stock. Kept it bubbling.

When the water came to a boil, I added some salt and a package of whole wheat linguine. (You could use any shape pasta you like. I will just insist that you use whole wheat. It has a great texture and flavor.)

When the liquid had reduced somewhat in the pan of leeks and mushrooms, I lowered the heat just to keep it at a very low simmer. When the pasta was done, I drizzled a VERY little bit of cream into the leeks and mushroom mixture.

Drained the pasta, put some in a couple of bowls for Bill and I, and spooned some of the leek/mushroom mixture over the top. Grated a little parmesan onto that, and ta-da – dinner.

Leave a Reply