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.
My husband and I were thrilled with this recipe the one time I made it. I realized at the last possible minute that I did not have sherry (only cooking sherry, which has a ton of salt and can't be substituted here), so I used red wine and a tiny splash of cooking sherry. I know this recipe will be even better when I make it as written and we are both looking forward to eating this again and again. This dish is a good way to impress someone without breaking a sweat.
I've been making this dish for years - it has great flavor, is not too rich, and is fairly easy to put together on a weeknight. I actually have not embellished the recipe (a rarity!), as it's well balanced flavor-wise as it's written.
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