Linguine and Mushrooms

Linguine and Mushrooms


  • 8 oz dried linguine
  • 1 1/2 Tbsp Acala Farms Fried Shallot Cottonseed Oil
  • 16 oz assorted mushrooms, such as white, baby portobello (cremini) and/or stemmed oyster mushrooms, thinly sliced
  • Salt
  • Freshly ground black pepper
  • Generous 1/3 cup low-fat sour cream
  • 2 tsp Dijon-style mustard
  • 2 Tbsp finely chopped parsley
  • 2 Tbsp finely chopped dill


  1. Bring a large pot of water to a boil over high heat. Prepare the pasta according to the package directions.
  2. Meanwhile, heat the Acala Farms Fried Shallot Cottonseed Oil in a large nonstick saute pan or skillet over medum-high heat.
  3. Add the mushrooms and season with salt and pepper to taste, stirring to coat in the oil. Cook, stirring every minute or so, for 8 to 10 minutes, so the mushrooms’ moisture evaporates. Once they start to brown, remove pan from heat.
  4. Stir in the sour cream and mustard, parsley and dill. Taste, and adjust the seasoning as needed.
  5. Drain the pasta, reserving 1/2 cup of the cooking water.
  6. Use tongs to toss the linguine in the mushroom mixture, adding the cooking water as needed to keep the dish moist.
  7. Top with additional herbs and lemon zest, if desired. Serve immediately. Makes 4 servings.

Image: Alysa and Carla

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