1 pound Paris mushrooms, sliced
2 small leeks, sliced
4 medium carrots, sliced
1 clove garlic, minced
½ cup white wine
½ cup crème fraiche
3 T Italian parsley, minced
12 ounces linguini
Sea salt and freshly ground black pepper
In a large skillet heat the olive oil, add the carrots and leeks. Cook for about 5 minutes, then add the mushrooms, continue to cook stirring occasionally until mushrooms soften and begin to release their liquid, about 5-7 minutes. Stir in garlic and cook for about 1 minute. Add the wine and cook, stirring until reduced by half. Stir in the crème fraiche and fresh parsley until heated through and remove from heat.
Bring a large pot of salted water to boil. Add the pasta and cook until al dente. Drain pasta and reserve some of the cooking water.
Place pasta in a large shallow bowl and stir in some of the reserved cooking water. Mix in the sauce and serve.
Serve with a Marsannay Chardonnay.
Patty's Food 