| Level: | Easy |
| Total: | 1 hr |
| Active: | 1 hr |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons butter
- 2 pounds assorted wild mushrooms, sliced
- 1/2 cup finely chopped scallions, green parts only
- 4 cloves garlic, chopped
- 1 tablespoon all-purpose flour
- 2 cups chicken stock
- 3/4 cup cream
- 1/2 cup shredded gruyere
- 1/2 cup grated Parmesan
- 1/2 cup marsala wine
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon finely chopped fresh thyme
- 2 heads roasted garlic, cloves removed
- Kosher salt
- 1 teaspoon truffle oil
- 1 pound linguine
- 8 medium shrimp, shelled, deveined and chopped
- 3/4 cup celery leaves, roughly chopped
- 1/2 cup pine nuts, toasted
Instructions
- Melt the butter in a large pan and add the mushrooms. Cook until the mushrooms are brown and tender. Add the scallions and garlic and saute until tender. Add the flour and cook for 1 to 2 minutes, then reserve.
- In a food processor, add the chicken stock, cream, gruyere, Parmesan, marsala, rosemary, thyme and roasted garlic, and pulse until well combined. Put the mixture in a pot over low heat and cook until the cheese is melted. Add the cream mixture to the mushrooms, season with salt and add the truffle oil.
- Cook the pasta to 1 minute shy of al dente. Toss the cooked pasta with the mushroom sauce. Add the shrimp and cook until cooked through. Serve topped with celery leaves and toasted pine nuts.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1095 |
| Total Fat | 49 g |
| Saturated Fat | 21 g |
| Carbohydrates | 122 g |
| Dietary Fiber | 14 g |
| Sugar | 11 g |
| Protein | 39 g |
| Cholesterol | 124 mg |
| Sodium | 1516 mg |
Reviews
Loved this! I made this for my wife and celebration of Mother’s Day in 2020. The recipe was easy and it’s really delicious. I used truffle salt instead of truffle oil. The recipe was not to rich and we will make this again, we highly recommend it!
awesome
The sauce was creamy, rich and really complimented the flavor and texture of the mushrooms. I will add a few artichoke hearts the next time we make this (and there will be a next time!, just to add a bit of acid into the dish. Although the shrimp were good, they weren’t necessary.
I love mushrooms so I knew I would love this dish, but the rest of the family also liked it and they aren’t big fans of mushrooms. I made it as a side dish and didn’t include the shrimp. With the rest of the pine nuts I plan to try her soup she made. I was sad to see her go because I really liked her POV because it was different than the usual shows. I hope the food network still might find a place for Nikki because I definitely would watch any show she is on.
This was fabulously delicious! The hubby went back for seconds. I will admit that I had forgotten a few items needed for the recipe, but I found acceptable substitutes – and the result was just as wonderful as was shown on the television. I left out the pine nuts (hubby has a reaction to them, used vegetable stock instead of chicken, almond milk instead of cream – and it still made for a great dish!
Lots of mushroom flavour but I felt like it needed something more to bring it all together. I found the sauce quite soupy and had to reduce it for quite awhile before it was an appropriate thickness. I’d suggest reducing the chicken stock by half.
Definitely more tasting than a dish made with cream of mushroom soup.
Definitely more tasting than a dish made with cream of mushroom soup.
I used wild mushrooms that my husband bought at the farmers market. Every bit as good as promised. I will keep this in my favorite’s file. I would watch Nikki Dinki. I am hoping she will be the next Food network star.
The taste was okay. But the ingredients ( the wild mushrooms and pine nuts where I live were very costly. The pine nuts added nothing to the dish. There were a lot of steps and the taste did not justify the cost and effort to make this. I had better tasting dishes made with cream of mushroom soup.
Sooooo good? What did you think? I think it is gold.
Just finished to cook and I have to rate because it is easy to make and delicious.
Just finished to cook and I have to rate because it is easy to make and delicious.
My husband and I could almost taste this recipe when Nikki prepared it on the show! I couldn’t wait to make it. It is everything we hoped it would be and more! The pine nuts really added to the flavorful sauce. Definitely a keeper.