Ingredients:
8 ounces linguine
1 tablespoon olive oil or 1 tablespoon canola oil
1 tablespoon dry white wine
8 ounces button mushrooms, sliced
6 -8 fresh shiitake mushrooms, sliced
4 ounces oyster mushrooms, sliced
3 -4 cloves garlic, minced
2 cups low-fat milk
2 tablespoons fresh parsley, chopped
1 1/2 tablespoons Dijon mustard
1/2 teaspoon dried thyme
1/2 teaspoon white pepper
1/2 teaspoon salt
2 tablespoons cornstarch
2 tablespoons cold water
Directions:
Cook linguine in 3 qts.
boiling water until al dente, about 8-10 minutes.
Drain.
In another large saucepan, heat the oil and wine over medium high heat.
Add mushrooms and garlic, and cook for 6-8 minutes, stirring often.
Stir in the milk, parsley, mustard, thyme, pepper, and salt; bring to a gentle simmer over medium heat.
Combine cornstarch and water until smooth.
Stir into the mushroom sauce and return to a gentle simmer.
Fold in the cooked linguine.
Cook for about 1 minute more over low heat, stirring frequently.
Transfer to warm serving plates and serve immediately.
Servings: 4
Time preparation: 20 min.
Time total: 40 min.