Pasta with Mushrooms & Truffle Cream Sauce

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You can also add fresh grated Parmesan cheese, sundries tomatoes, artichoke hearts, black olives, Italian sausage, etc.
2 tablespoons	butter
1	shallot, minced
2 cloves	garlic, minced
2 sprigs	thyme, leaves stripped and finely chopped
1 pound	mushrooms, sliced, (chanterelles, oysters, or crimini)
1/4 cup	red wine
1 cup	cream
2 tablespoons	truffle oil
5 sprigs	parsley, leaves removed and roughly chopped
8 ounces	linguini, cooked

Melt the butter in a skillet over medium heat. Add the shallot and garlic. Sauté until the shallot becomes translucent.
Add the thyme and mushrooms, and turn the heat up to medium-high. Cook until the mushrooms are golden and tender, about 8 minutes. Add the wine, and scrape up any bits stuck on the bottom. When the wine has almost completely reduced, add the cream.
Cook until it forms a thick sauce, about 5 minutes. Turn off the heat, and stir through the truffle oil. Pour over pasta, and serve immediately.

Recipe uploaded with Shop'NCook for iPhone.

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