LINGUINE WITH MUSHROOM AND GARLIC SAUCE
3 tablespoons butter
8 ounces mushrooms, sliced
3 medium garlic cloves, minced
1/2 teaspoon dried rosemary, crumbled
Freshly ground pepper
1/2 cup whipping cream
4 ounces dried linguine
2 ounces mozzarella, cut Into small cubes
Chopped fresh parsley
Melt butter in heavy large skillet over medium-low heat. Add
mushrooms, garlic, rosemary and generous amount of pepper. Cook until
mushrooms exude their juices, stirring occasionally, about 5 minutes.
Add cream and simmer until sauce thickens slightly, about 3 minutes.
Season with salt.
Meanwhile, cook pasta in large pot of boiling salted water. Drain
well. Add pasta and cheese to sauce and stir until cheese melts.
Sprinkle with parsley and serve.
Yield: 2 servings