yummy yummy yummy...

...I got love in my tummy. Here's my latest recipe...Linguine with Creamy Mushroom Sauce. Yum! Its from a new cookbook my mom sent, sanks Mom!

Ingredients:

• olive oil (2 tbsp.)
• button mushrooms (6 oz., thinly sliced)
• cremini mushrooms (6 oz., thinly sliced)
• garlic (1-2 cloves, minced)
• dried thyme (1/2 tsp.)
• dry vermouth or dry white wine (1/4 cup)
• salt and pepper
  
• linguine (1 lb.)
• sour cream (1/2 cup)
• cayenne pepper (pinch)
• fresh, flat-leaf parsley ((2 tbsp., chopped)

1. Bring a large pot of water to a boil. In a frying pan, warm the oil over medium-high heat. Add he mushrooms and saute until they have released most of their liquid, about 5 minutes. Stir in the garlic and thyme and cook, stirring until the mushrooms are golden, 4-5 minutes. Add the vermouth and cook, stirring until the alcohol has evaporated, about 2 minutes. Season to taste with salt and pepper and remove from the heat.

2. Meanwhile, add 2 tbsp. salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking until al dente, according to the package directions. Drain, reserving about 1/2 cup of the cooking water. Add the pasta to the sauce along with the sour cream and cayenne. Stir to combine. Warm briefly over low heat to blend the flavors. Add as much of the cooking water as needed to loosen the sauce. Stir in the parsley, and serve.

Voila! Delicious dish :)