1. Cook linguine in 3 qts. 2. boiling water until al dente, about 8-10 minutes. 3. Drain. 4. In another large saucepan, heat the oil and wine over medium high heat. 5. Add mushrooms and garlic, and cook for 6-8 minutes, stirring often. 6. Stir in the milk, parsley, mustard, thyme, pepper, and salt; bring to a gentle simmer over medium heat. 7. Combine cornstarch and water until smooth. 8. Stir into the mushroom sauce and return to a gentle simmer. 9. Fold in the cooked linguine. 10. Cook for about 1 minute more over low heat, stirring frequently. 11. Transfer to warm serving plates and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
