Gluten Free Mushroom and Goat Cheese Linguine
Recipe Images
Ingredients
1 clove garlic, chopped
8 crimini mushrooms, sliced
8 oyster mushrooms, sliced
8 shiitake mushrooms, sliced
1 package gluten-free spinach style linguine or other rice pasta
1 8 oz package goat-cheese, grated
1/4 cup olive oil
1/8 cup parmesean cheese, grated
Gluten free blend of spinach style rice, linguine, garlic, crimini, shiitake and oyster mushrooms tossed with goat cheese, olive oil and grated Parmesan.
Directions
Boil 4 quarts water in large pot.
Once water is to a boil, add pasta and stir into boiling water cooking as directed on packaging.
Chop 1 garlic clove into small pieces.
Add 1/8 cup olive oil to non-stick skillet and heat on medium to high heat.
Add the chopped garlic and saute until browing begins.
As soon as browning begins, stir in mushrooms.
Cook mushrooms until tender and golden.
Remove from heat leaving garlic and mushrooms in skillet.
Once pasta is done, rinse in cold water, drain and add to skillet.
Stir mushrooms and pasta together so all is well blended.
Add 1/8 cup olive oil and 1/8 cup grated goat-cheese and toss.
Transfer to serving dish.
Top with additional goat-cheese and parmesean.
Add additional goat-cheese or parmesean to decorate plate if desired.
Additional Notes
If available, I highly recommend using the SoyJoy brand rice pastas. I've used several at this point and all adhere to their suggested cooking times and come out excellent.
Also, as a side note, my husband and I both agree that I've now painted my first culinary masterpiece with this dish - his review: "Wonderful." Enjoy!!!!
