Name: Linguine with Mushroom and Garlic Cream Sauce
Ingredients: 3 tb Butter; 8 oz Mushrooms, sliced; 3 md Garlic cloves, minced; 1/2 ts Dried rosemary, crumbled; Freshly ground pepper; 1/2 c Whipping cream; Salt; 4 oz Dried linguine; 2 oz Bel Paese cheese, cut; Into small cubes; Chopped fresh parsley

CATEGORY	CUISINE	TAG	YIELD
Dairy	Italian	Italian, Pasta	2	Servings

INGREDIENTS

3	tb	Butter
8	oz	Mushrooms, sliced
3	md	Garlic cloves, minced
1/2	ts	Dried rosemary, crumbled
		Freshly ground pepper
1/2	c	Whipping cream
		Salt
4	oz	Dried linguine
2	oz	Bel Paese cheese, cut
		Into small cubes
		Chopped fresh parsley

INSTRUCTIONS

Melt butter in heavy large skillet over medium-low heat. Add mushrooms,
garlic, rosemary and generous amount of pepper. Cook until mushrooms exude
their juices, stirring occasionally, about 5 minutes. Add cream and simmer
until sauce thickens slightly, about 3 minutes. Season with salt.
Meanwhile, cook pasta in large pot of boiling salted water. Drain well. Add
pasta and cheese to sauce and stir until cheese melts. Sprinkle with
parsley and serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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