Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Meanwhile, cook the linguine al dente.
Add the heavy cream to the pan with the mushrooms and stir; reduce until the sauce coats the back of a spoon. Drain the pasta and add it to the pan of portabellas. Add the cheese and parsley and toss to coat. Top with additional parsley, if you like.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Explore the Pacific Northwest as Moveable Feast with Fine Cooking travels to Seattle to get a taste of some of the freshest food on the west coast. Host Curtis Stone…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?