Rimini Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain, reserving about 1 cup pasta water to thin out sauce later if necessary.
• Meanwhile, heat butter in a saucepan over medium heat. Saute mushrooms, onion, and garlic in the hot butter until soft, about 5 minutes. Bring to a simmer over medium-high heat while stirring. Add flour, stirring constantly, to smooth out any lumps. Season with salt and pepper and continue to stir. Stir in cream; add cheese and nutmeg. Keep stirring; turn heat down to medium-low. Let simmer until thickened, stirring every 5 minutes to prevent lumps and sticking; you may need to turn heat down to low and add more butter.
• Mix in the cooked pasta and add splashes of reserved pasta water as needed to reach desired sauce consistency.

Steps:

• Heat a large skillet over medium high heat. Add extra-virgin olive oil and butter. Add mushrooms and season with salt, pepper and thyme then cook 15 minutes until evenly browned and tender. Add wine and deglaze the pan. Add parsley and transfer mushrooms to a serving dish.