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Linguine with Chanterelles and Leeks
Created by AndrewM, Tuesday, 21 September 2010


A delicate & delicious pairing.

  • 1 lb. chanterelles
  • 1 leek, washed. halved and thinly sliced
  • 2 T. unsalted butter
  • Salt and pepper
  • 3 cloves garlic, minced
  • 1/3 C. dry white wine
  • 1 lb. fresh linguine
  • 2 t. fresh thyme, chopped
  • Grated Parmesan cheese
  1. Clean and trim mushrooms. Cut into thick slices.
  2. Cook pasta in well-salted boiling water.
  3. Melt butter in large saute pan, add leeks, salt, and a few pinches of pepper.
  4. Cook over medium heat for 3 minutes.
  5. Add garlic and cook, covered until leeks are tender.
  6. Add mushrooms and wine. Simmer for 10 minutes.
  7. Drain cooked pasta and toss in pan with mushrooms, adding thyme.
  8. Serve with cheese to taste.
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