Mushroom Linguine

• 8 ounces dry linguine
• 1 cup fat-skimmed chicken broth (can sub veg broth)
• 13 cup whipping cream
• 2 tablespoons of chopped parsley
• 13 cup parmesan cheese (or more)
• 1 lb assorted fresh mushrooms
• 2 tablespoons olive oil
• 13 cup chopped shallot
• 1 teaspoon dried thyme
• salt and pepper

1. For mushrooms:.
2. Trim and discard tough or discolored stem ends and any bruised spots or blemishes from mushrooms.If using shiitakes, remove the entire stem.
3. For firm mushrooms, remove any dirt with a damp cloth.
4. For delicate mushrooms with lots of placed for dirt to hide, submerge in a bowl of cool water and move w/ hand to loosen any dirt particles.
5. Slice large, fat mushrooms about 1/4 inch thick and cut thin ones into bite size pieces; leave small ones whole.
6. Pour olive oil into a 12 inch frying pan.
7. Add mushrooms, shallots, and thyme and stir often until mushrooms are browned, 8 to 10 minutes.
8. Add salt and pepper to taste.
9. For Pasta:
10. in a 5 to 6 quart pan over high heat, bring water to boil.
11. Add linguine, stir, and cook until barely tender to bite, about 7 to 9 minutes.
12. Drain.
13. Add broth and whipping cream to sauteed muchrooms in pan over high heat and stir until mixture is boiling.
14. Add drained pasta and stir until hot.
15. Pour unto a platter or dinner plates.
16. Garnish with parsley and parmesan cheeses to taste.

linguine, chicken broth, whipping cream, parsley, parmesan cheese, mushrooms, olive oil, shallot, thyme, salt

Taken from www.food.com/recipe/mushroom-linguine-114806 (may not work)