Spinach Linguine with Wild Mushroom Sauce

There’s something about a plate of Spinach Linguine with Wild Mushroom Sauce that transports me to a cozy Italian bistro. Picture this: after a long day, the aroma of sautéed garlic fills the room, mingling with the earthy scent of wild mushrooms. As I stir the vibrant green linguine and the rich sauce, I can’t help but feel a sense of warmth and contentment. This dish has become a family favorite because it not only satisfies the palate but also brings everyone together around the table. The best part? It’s surprisingly simple to make, allowing you to indulge in gourmet flavors without the fuss. Whether it’s a weeknight dinner or a gathering with friends, Spinach Linguine with Wild Mushroom Sauce is the perfect way to elevate any meal.

Ingredients Overview for Spinach Linguine with Wild Mushroom Sauce

The ingredients for Spinach Linguine with Wild Mushroom Sauce are simple yet incredibly flavorful. This dish celebrates the beauty of fresh produce and high-quality mushrooms that transform a straightforward meal into something extraordinary. The key players, like the earthy wild mushrooms and vibrant spinach linguine, work together to create a harmonious blend of flavors.

• 8 oz fresh spinach linguine: This unique pasta adds a vibrant color and fresh flavor, perfectly complementing the sauce.
• 1 oz dried porcini mushrooms: They infuse a deep, rich flavor into the broth and sauce, enhancing the umami profile.
• 2 cups warm water: Used to rehydrate the dried mushrooms, extracting their flavor for the sauce.
• 1 lb wild mushrooms: A mix of varieties like cremini and shiitake brings texture and depth to the dish.
• 2½ cups chicken broth or vegetable broth: Provides a flavorful base for the sauce.
• 1 bay leaf: Adds aromatic notes to the broth.
• 2 sprigs fresh thyme: Offers an earthy fragrance that complements the mushrooms.
• ½ cup olive oil: Used for sautéing, it adds richness to the dish.
• 2 cloves garlic: Sautéed until golden, they provide a fragrant base for the sauce.
• ¼ cup fresh basil: Brightens the dish with its fresh aroma and flavor.
• 2 tablespoons fresh Italian parsley: It adds a pop of freshness to the final plating.
• 1 tablespoon fresh oregano: Contributes a robust flavor profile.
• Salt and pepper: Essential seasonings that enhance all the flavors.
• 1 cup whole tomatoes: Adds natural sweetness and acidity to the sauce.
• 2 tablespoons cubed unsalted butter: Adds creaminess and richness to the finished dish.
• ½ cup grated Parmesan cheese: A classic cheese that melts beautifully into the sauce.
• 2 tablespoons white truffle oil: An optional luxurious addition that elevates the dish.

Directions for Spinach Linguine with Wild Mushroom Sauce

Making Spinach Linguine with Wild Mushroom Sauce is a step-by-step journey filled with delightful aromas and tantalizing tastes. Follow these instructions carefully to create a dish that will impress anyone at your table.

1. Prepare the fresh linguine. Place it on parchment paper on a baking sheet sprinkled liberally with semolina flour or cornmeal, and cover with a kitchen towel to keep it fresh.
2. In a medium-sized bowl, add the dried porcini mushrooms and cover them with the warm water. Let them soak for 20 minutes to rehydrate, ensuring you capture their rich flavor.
3. Wipe the fresh wild mushrooms clean with a damp paper towel. Remove the stems and set them aside; these will be used later for added flavor. Slice the mushrooms into about ¼-inch thickness, showcasing their delicate texture.
4. Use a sieve to drain the soaked porcinis into another medium-sized bowl. If there’s any grit, use a clean paper towel to wipe them clean. Roughly chop the rehydrated porcinis and set aside, holding onto the soaking liquid.
5. Add the chicken broth, reserved mushroom stems, bay leaf, and thyme to a medium-sized saucepan over medium heat. Bring this mixture to a simmer, allowing the flavors to meld together. After 15 minutes, add half of the soaked porcinis to the pan and raise the heat to high, boiling for another 5 minutes. This step builds a robust broth for the sauce.
6. Strain the broth through a sieve into a heat-proof bowl, discarding the solids while holding onto the fragrant liquid.
7. In a large saucepan or skillet, heat the olive oil over medium heat. Once it begins to shimmer, add the garlic and sauté, stirring often, until lightly golden and fragrant, about 1 to 2 minutes.
8. Add the basil, parsley, oregano, remaining porcinis, and sliced wild mushrooms. Sauté them all, stirring frequently, until the mushrooms are tender when pierced with a knife, which should take about 8 minutes. Season generously with salt and pepper to taste.
9. Meanwhile, bring a large pot of salted water to a boil. This is crucial for cooking the linguine.
10. Once boiling, add the reserved chicken mushroom broth and ½ cup of the porcini soaking liquid to the mushroom mixture. Use your hands to break up the whole tomatoes into the pan, releasing their juices. Season with 1 teaspoon of salt and ½ teaspoon of black pepper. Bring everything to a gentle simmer, cooking for 10 to 15 minutes until the sauce thickens slightly.
11. Cook the pasta according to package instructions (fresh usually takes only about 3 minutes). Drain the pasta and add it to a large serving bowl. Toss the hot pasta with the butter and ¼ cup of the grated Parmesan cheese until well combined.
12. Transfer half of the sauce over the pasta. If you’re using it, drizzle on the truffle oil and toss everything together. Add more sauce on top, reserving about 2 cups for passing at the table. Top with more grated cheese and serve immediately for the best experience.

Ways to Adapt This Recipe

There are countless ways to adapt Spinach Linguine with Wild Mushroom Sauce to suit your tastes. Here are some tips to help you customize this delicious dish:

• Storage: Leftovers can be stored in an airtight container in the fridge for up to 5 days.
• Freezing: While it’s not recommended to freeze this dish, you can freeze the sauce separately for later use.
• Pairing: This dish pairs wonderfully with a fresh green salad or crusty bread.
• Vegetarian Option: For a vegetarian version, ensure to use vegetable broth instead of chicken broth.
• Spice Level: For a kick, consider adding red pepper flakes to the sauce while it simmers.
• Herb Variations: Try swapping out the herbs based on what’s in season or available to you for a different flavor profile.

How to Serve Spinach Linguine with Wild Mushroom Sauce

Serving Spinach Linguine with Wild Mushroom Sauce is all about creating a delightful experience for your guests. Here are some tips on how to present this dish beautifully:

• Family Style: Serve the pasta in a large bowl for a communal feel, allowing everyone to help themselves.
• Garnish: Top with additional grated Parmesan cheese and a sprinkle of fresh herbs for a burst of color and flavor.
• Pairing Sides: Accompany with a side of garlic bread or a simple arugula salad dressed with lemon and olive oil.
• Occasions: This dish is perfect for family dinners, cozy date nights, or even festive gatherings as it feels both homey and elegant.
• Temperature: Serve the dish hot for the best flavor and texture, as the sauce will cling perfectly to the warm linguine.
• Wine Pairing: Although I won’t mention specific wines, this dish pairs well with light-bodied white wines that complement the earthy flavors without overwhelming them.

FAQ

Conclusion

Spinach Linguine with Wild Mushroom Sauce is a delightful combination of flavors and textures that create a memorable dining experience. It’s light yet satisfying, and a great way to showcase the beauty of fresh ingredients. I encourage you to try making this dish at home. You’ll find that it’s not only easy to prepare but also a wonderful way to impress family and friends. Enjoy every bite and the joy of sharing it around your table!

Spinach Linguine with Wild Mushroom Sauce

The ultimate comfort food meets a fresh twist with Spinach Linguine with Wild Mushroom Sauce. This easy weeknight dinner is packed with earthy flavors from the mushrooms and vibrant spinach. Perfect for impressing guests or cozy family nights, it’s a dish you’ll want to make tonight!

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 540

Ingredients Equipment Method Notes

Ingredients

  

• 8 oz fresh spinach linguine
• 1 oz dried porcini mushrooms
• 2 cups warm water
• 1 lb wild mushrooms
• 2.5 cups chicken broth
• 1 bay leaf
• 2 sprigs thyme
• 0.5 cups olive oil
• 2 cloves garlic
• 0.25 cups basil
• 2 tablespoons Italian parsley
• 1 tablespoon oregano
• Salt and pepper
• 1 cup whole tomatoes
• 2 tablespoons unsalted butter
• 0.5 cups Parmesan cheese
• 2 tablespoons white truffle oil optional

Equipment

• Saucepan
• Wooden Spoon
• Grater
• Skillet
• Mixing Bowl
• Chef's Knife
• Frying Pan
• Large Pot

Method

 

1. 1. Prepare the fresh linguine. Place it on parchment paper on a baking sheet sprinkled liberally with semolina flour or cornmeal, and cover with a kitchen towel to keep it fresh.
2. 2. In a medium-sized bowl, add the dried porcini mushrooms and cover them with the warm water. Let them soak for 20 minutes to rehydrate, ensuring you capture their rich flavor.
3. 3. Wipe the fresh wild mushrooms clean with a damp paper towel. Remove the stems and set them aside; these will be used later for added flavor. Slice the mushrooms into about ¼-inch thickness, showcasing their delicate texture.
4. 4. Use a sieve to drain the soaked porcinis into another medium-sized bowl. If there’s any grit, use a clean paper towel to wipe them clean. Roughly chop the rehydrated porcinis and set aside, holding onto the soaking liquid.
5. 5. Add the chicken broth, reserved mushroom stems, bay leaf, and thyme to a medium-sized saucepan over medium heat. Bring this mixture to a simmer, allowing the flavors to meld together. After 15 minutes, add half of the soaked porcinis to the pan and raise the heat to high, boiling for another 5 minutes. This step builds a robust broth for the sauce.
6. 6. Strain the broth through a sieve into a heat-proof bowl, discarding the solids while holding onto the fragrant liquid.
7. 7. In a large saucepan or skillet, heat the olive oil over medium heat. Once it begins to shimmer, add the garlic and sauté, stirring often, until lightly golden and fragrant, about 1 to 2 minutes.
8. 8. Add the basil, parsley, oregano, remaining porcinis, and sliced wild mushrooms. Sauté them all, stirring frequently, until the mushrooms are tender when pierced with a knife, which should take about 8 minutes. Season generously with salt and pepper to taste.
9. 9. Meanwhile, bring a large pot of salted water to a boil. This is crucial for cooking the linguine.
10. 10. Once boiling, add the reserved chicken mushroom broth and ½ cup of the porcini soaking liquid to the mushroom mixture. Use your hands to break up the whole tomatoes into the pan, releasing their juices. Season with 1 teaspoon of salt and ½ teaspoon of black pepper. Bring everything to a gentle simmer, cooking for 10 to 15 minutes until the sauce thickens slightly.
11. 11. Cook the pasta according to package instructions (fresh usually takes only about 3 minutes). Drain the pasta and add it to a large serving bowl. Toss the hot pasta with the butter and ¼ cup of the grated Parmesan cheese until well combined.
12. 12. Transfer half of the sauce over the pasta. If you’re using it, drizzle on the truffle oil and toss everything together. Add more sauce on top, reserving about 2 cups for passing at the table. Top with more grated cheese and serve immediately for the best experience.

Notes

• Fresh pasta: Works wonderfully with this sauce. Homemade is amazing, but you can usually find packaged fresh pasta in well-stocked supermarkets.
• Truffle oil: A little goes a long way. Start with 1 tablespoon and adjust to taste.
• Storage: Leftovers will keep in the fridge for up to 5 days.
• Serving: Best enjoyed freshly made, but you can reserve the sauce for later use.
• Don't freeze: This dish doesn't freeze well due to the creamy sauce.

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Meet Violet Lane

The Creative Spark I see the kitchen as my art studio. I love experimenting with colors and textures, and I’m usually the one asking, “What if we added this?” I encourage the team to take risks and try new flavor combinations. I love the energy of cooking with six other people it’s chaotic, colorful, and inspiring. I’m hands-on with the cooking and styling, always trying to make our plates look as artistic as they taste.