McSteamy mushroom ragout
3 tablespoons butter
1 teaspoon chopped garlic
1 tablespoon chopped shallots
1/2 cup chopped chanterelles (see note)
1/2 cup chopped porcinis (see note)
1/2 cup morels (if available, see note)
1 teaspoon fresh thyme leaves
2 tablespoons sherry wine
1/4 cup whole-grain Dijon mustard
1/2 cup heavy whipping cream
1 cup loosely packed torn arugula leaves
Salt and pepper to taste
8 ounces linguine, cooked
Makes 2 servings.
Saute garlic, shallots and mushrooms over medium-high heat in 3 tablespoons butter until mushrooms begin to release their juices, 3 to 5 minutes.
Add thyme and deglaze the pan with sherry. Add mustard and cream and reduce cream by about 1/3. This will take about 3 minutes.
Add arugula and season with salt and pepper. Spoon over linguine.
Note: If you don't feel like spending the money for fancy mushrooms, substitute baby Portobello or button mushrooms for any or all three.