12 oz. linguine, uncooked
8 oz. button mushrooms
8 oz. wild mushrooms (shiitake, cremini or oyster)
2 Tbsp. butter
4 Tbsp. chopped fresh parsley
½ c. low-fat sour cream
½ c. skim milk
Salt and freshly ground pepper to taste


Prepare pasta according to package directions. While pasta is cooking, wipe all the mushrooms clean with a paper towel. Trim the stem ends from the mushrooms. (Remove all of the stems if you are using shiitakes.) Slice mushrooms ¼-inch thick.

Melt the butter over low heat in a large skillet with a tight-fitting lid. Add mushrooms and parsley, cover skillet and let mushrooms cook until they are completely tender and have released their liquid, about 15 minutes. Check the mushrooms once or twice during cooking to make sure they are not browning.

Whisk the sour cream and milk in a small bowl until smooth. Just before draining the pasta, mix a ½ cup of the pasta cooking water into the sour cream mixture.

Drain the pasta and transfer it to the skillet. Add the sour cream mixture and heat to boiling. Add salt and pepper to taste. Boil together one minute, tossing pasta to coat with sauce and to evenly distribute mushrooms. Divide pasta between four plates, spooning extra sauce on top. Serve immediately.


Serves 4