Con Poulos

Whole-Wheat Linguine and Braised Mushrooms

Serves 4


  • 1For the braised mushrooms: In a large sauté pan, heat 1 Tbsp oil over medium heat. Working in batches, add mushrooms. Press down firmly with spatula to sear mushrooms. Transfer to a plate. Repeat with remaining oil and mushrooms. Return mushrooms to pan, add water, reduce heat, cover, and simmer until tender, 4 to 5 minutes. Season with salt.
  • 2Cook the pasta: In a pot, bring 8 cups well-salted water to a boil. Cook pasta al dente according to package directions. Drain, reserving 1/4 cup pasta water. If making ahead, cool noodles on a lightly oiled baking sheet before storing.
  • 3In a large pan over high heat, warm mushrooms, water (or stock), and thyme, about 30 seconds. Add linguine and reserved pasta water. Toss until heated through. Season with salt and pepper. Top with Pecorino before serving.


  • 2 cups Braised Mushrooms (recipe follows)
  • 1/2 cup water (or low-sodium chicken stock)
  • 2 tablespoons fresh thyme
  • 8 ounces dry whole-wheat linguine
  • Coarse salt and freshly ground pepper
  • 1/4 cup grated Pecorino

Braised Mushrooms

  • 3 to 4 tablespoons extra-virgin olive oil
  • 1 1/2 pounds shiitake or mixed wild mushrooms, trimmed
  • 1/2 cup water (or low-sodium chicken stock)
  • Coarse salt

Cook's Notes

If prepping ahead, braised mushrooms can be refrigerated for up to 5 days. Cooked pasta and pasta water can be refrigerated separately for up to 3 days.

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