Wild Mushroom Linguine



Serving size

2 ounces pasta with sauce
30 Minutes

This recipe can easily be multiplied and makes good leftovers.

Wild Mushroom Linguine


3 quart Water
1 ounce Mushrooms, shiitake, dried (or porcini or other wild mushrooms)
2 tsp. Olive oil
1 large White onions (finely diced)
1/8 tsp., ground Dried tarragon
2 ounce Semisoft goat cheese
1/8 tsp. Salt
1 to taste Black pepper
4 ounce Whole Wheat Linguine (or gluten-free pasta)
1 ounce Parmesan cheese (grated)
1 medium (4-1/8 inch long) Green onions (thinly sliced crosswise)


Place 1 cup of the water in a small sauce pan over high heat.

Place the remaining water in a medium sauce pan over high heat.

When the water boils add the mushrooms and remove from the heat. Let stand for 20 minutes.

Place the olive oil in a medium skillet over medium heat.

Add the onions and cook, stirring frequently, for about 10 minutes.

Strain the mushrooms and set the broth aside.

Chop the mushrooms into a fine dice and add to the pan with the onions.

Add the tarragon, salt and the mushroom broth.

Reduce the heat and simmer.

While the mushrooms are simmering add the pasta to the boiling water in the medium sauce pan. Cook for about 10 to 15 minutes until the pasta is tender but not mushy.

After the mushrooms have simmered about 10 minutes reduce the heat to very low and add the goat cheese. Fold together while the goat cheese melts into a thick sauce.

When the linguine is done, drain and divide between two bowls.

Top with the mushroom sauce, grated parmesan and green onions.


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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.


This is a low sodium recipe.

Recipe Notes

It doesn’t take a lot of dried mushrooms to bring a ton of flavor to your dish. The intense umami flavor that comes from the mushrooms themselves but also the broth means you don’t have to use very much and makes them economical. I purchase them in bulk at Amazon (about a pound at a time) and then divide them into small ziplock bags and put the small bags in a large ziplock bag to keep them fresh.

This is a great example that shows eating healthy is eating great food. The linguine recipe takes all of about 20 to 25 minutes to make (quick), is cheaper than pulling something out of the freezer and popping it in the microwave, filling, delicious and even a bit elegant. The great thing about a recipe like this one is that you can often make it from ingredients that you might have on hand or are pretty easy to pick up at the store.

"A chunk of parmigiano reggiano, eaten with a pear or some kind of fruit compote, is truly a dish fit for a king."

Sari Gilbert