Linguine And Chorizo In Creamy Mushroom Sauce

• 10.5 oz cremini mushrooms, halved
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 2 None chorizo sausages
• 1/2 cup dry white wine
• 1 cup chicken stock
• 1 1/4 cups sour cream
• 4 None spring onions, finely chopped
• 13.5 oz linguine
• 2 tbsp finely shredded fresh basil leaves

1. Preheat oven to 475u0b0F. Place mushrooms in a large, shallow baking dish and drizzle with oil and sprinkle with garlic. Roast for 15 mins, or until tender.
2. Meanwhile, cook chorizo in medium frying pan over medium-high heat until browned and cooked through. Drain on paper towels then chop roughly.
3. Add wine to pan and bring to a boil. Reduce heat and simmer for 5 mins. Stir in stock and sour cream. Return to a boil then reduce heat and simmer for 2 mins, or until sauce is hot. Remove from heat and stir in mushrooms and spring onions.
4. Cook pasta in boiling salted water until al dente. Drain. Place in a large bowl and toss with mushroom sauce, chorizo and basil. Serve.

cremini mushrooms, olive oil, garlic, chorizo sausages, white wine, chicken stock, sour cream, spring onions, linguine, fresh basil

Taken from recipes-plus.com/api/v2.0/recipes/34895 (may not work)