Linguine With Wild Mushroom Alfredo

• 8 ounces linguine
• 1 tablespoon olive oil or 1 tablespoon canola oil
• 1 tablespoon dry white wine
• 8 ounces button mushrooms, sliced
• 6 -8 fresh shiitake mushrooms, sliced
• 4 ounces oyster mushrooms, sliced
• 3 -4 cloves garlic, minced
• 2 cups low-fat milk
• 2 tablespoons fresh parsley, chopped
• 1 1/2 tablespoons Dijon mustard
• 1/2 teaspoon dried thyme
• 1/2 teaspoon white pepper
• 1/2 teaspoon salt
• 2 tablespoons cornstarch
• 2 tablespoons cold water

1. Cook linguine in 3 qts.
2. boiling water until al dente, about 8-10 minutes.
3. Drain.
4. In another large saucepan, heat the oil and wine over medium high heat.
5. Add mushrooms and garlic, and cook for 6-8 minutes, stirring often.
6. Stir in the milk, parsley, mustard, thyme, pepper, and salt; bring to a gentle simmer over medium heat.
7. Combine cornstarch and water until smooth.
8. Stir into the mushroom sauce and return to a gentle simmer.
9. Fold in the cooked linguine.
10. Cook for about 1 minute more over low heat, stirring frequently.
11. Transfer to warm serving plates and serve immediately.

linguine, olive oil, white wine, button mushrooms, shiitake mushrooms, oyster mushrooms, lowfat milk, fresh parsley, mustard, thyme, white pepper, salt, cornstarch, cold water

Taken from www.food.com/recipe/linguine-with-wild-mushroom-alfredo-34331 (may not work)