Ingredients
- 400 g linguine pasta, reserving 1/2 cup (120 ml) cooking liquid
- 1 tablespoon butter
- 2 shallots, diced
- 1 garlic clove, minced
- 350 g chanterelle (Pfifferling) mushrooms, cleaned
- 1/2 teaspoon pink peppercorns, slightly crushed with the back of a spoon
- 1/4 teaspoon salt
- 1/2 cup white wine
- 1/2 cup vegetable broth
- 1 tablespoon fresh thyme leaves, plus more for garnishing
- 3 tablespoons mascarpone
- 1 tablespoon freshly squeezed lemon juice
- additional salt and freshly ground pepper to taste
- freshly grated Parmesan cheese, to serve
Instructions
- Cook pasta according to packet directions, until al dente, in a large pot of salted, boiling water. Drain, reserving 1/2 cup (120 ml) cooking liquid, and return pasta to pot.
- Thoroughly rinse the chanterelle mushrooms to remove small debris. Gently pat dry with paper towels, try to dry off all excess water. If the mushrooms are very big, cut into even sized pieces.
- Heat the butter in a large skillet over medium-high heat. Cook the shallots and garlic until soft, about 2 minutes. Add the mushrooms and pink peppercorns to the pan and season with salt. Cook on medium heat until mushrooms are tender, stirring occasionally, about 4-5 minutes.
- Turn the heat to high. Add the wine and cook for 3 minutes until liquid evaporated.
- Add the broth and thyme leaves, reduce the heat to medium-low and simmer until liquid is slightly reduced.
- Remove the pan from the heat. Add the mascarpone cheese and lemon juice. Stir until creamy.
- Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the parmesan. Season with salt and pepper, to taste.
- Toss well to coat the pasta, slowly adding some of the reserved pasta water, until the sauce reaches the desired consistency.
- Garnish with thyme leaves and grated parmesan. Serve immediately.