Ingredients
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6 tablespoons butter
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1 small onion, finely chopped
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4 garlic cloves, minced
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12 ounces mushrooms, roughly chopped (mixture of oyster and shiitake)
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salt and pepper
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1 cup heavy cream
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2 tablespoons chopped fresh thyme
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2 tablespoons lemon juice
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2 teaspoons soy sauce
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1 lb cooked fettuccine pasta
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parmesan cheese
Instructions
- Melt butter in large skillet over medium heat.
- Cook onions and garlic (with salt and pepper to taste) until lightly golden.
- Add mushrooms, turn up heat, and cook, stirring and tossing frequently, until soft, about 2 minutes.
- Pour in cream and add thyme; boil for 5 minutes to thicken.
- Stir in lemon juice and soy sauce and remove from heat.
- Pour sauce over hot linguine and toss well.
- Top with Parmesan cheese.