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Garlicky Crimini Mushrooms with Leeks on Pasta

Garlicky Crimini Mushrooms with Leeks on Pasta

by Kari Speltz

taken from the Farm Fresh and Fast cookbook put out by the Fairshare CSA Coalition


5 oz. linguini

2 Tablespoons Butter

3 Tablespoons Extra-Virgin Olive Oil, divided

1 Large Leek (white and green parts only), sliced crosswise

8 oz. crimini mushrooms, sliced

2 large cloves garlic, minced (about 2 Tablespoons)

salt to taste

3 Tablespoons grated Parmesan


Cook the pasta according to package directions. Drain, reserving 1/2 cup of the water for later use, and set aside.

Meanwhile, melt the butter in a large saute pan over medium heat.  Add 2 tablespoons of the olive oil.  Add the leek and sauce for 5-10 minutes, or until slightly softened, separating the individual rings of the slices. Add the mushrooms, garlic, and the remaining tablespoon of olive oil and season with salt.  Cook until the mushrooms and garlic are softened, 3-5 minutes, stirring occasionally.

When the vegetable mixture is done, add the reserved pasta water and increase the heat to medium-high. Sprinkle the Parmesan into the vegetable mixture, stir well, then add the cooked pasta.  Continue stirring until all the liquid is absorbed.