Brussels Sprouts, Portobello, & Garlic Linguine

  • 1 lb Brussels sprouts, trimmed & halved
  • 2 Tbsp olive oil
  • 8 large garlic cloves, minced
  • 1 large portobello mushroom cap, trimmed & sliced
  • 1/4 cup chopped fresh basil
  • 1 lb linguine
  • 4 Tbsp butter
  • 3 Tbsp flour
  • 1/2 cup heavy cream
  • 1/2 cup white wine
  • 1/4 tsp salt
  • 1 cup finely grated parmesan

Place sprouts in a steamer basket over a few inches of boiling water.  Cover, steam until tender yet still crisp.  Plunge briefly in ice water to halt cooking, drain, and set aside.  Put a large pot of salted water on to boil.  Heat oil in a skillet over medium heat.  Sauté garlic and mushrooms until tender, 3-4 minutes.  Remove pan from heat and stir in basil.  When water is at a full boil, add pasta, stir and return to a low boil.  Melt butter in a heavy saucepan, add flour, stir and let cook for a few minutes until a bit tanned.  Slowly pour in cream and wine, whisking until thickened, about 5 minutes.  Add salt and parmesan, stir until cheese is incorporated and smooth.  Reduce heat to low and add Brussels sprouts, garlic and mushrooms.  Heat through, stirring often.  When pasta is done, drain well, transfer to a serving dish and top with sauce.