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Creamy Mushroom Linguine

Creamy Mushroom Linguine with Truffle Breadcrumbs and Chives

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Recipe Details


If any ingredient can make a humble plate of pasta feel like a million dollar meal, it’s truffle zest, a seasoning made from always swanky truffles. Here, Chef Michelle adds the seasoning to buttery toasted breadcrumbs for a luxurious garnish. For the pasta, she sautés mushrooms with shallots and thyme before folding into a velvety white wine–cream sauce. With one bite of this decadent dish, dinner becomes a black tie affair.


  • Vegetarian
  • Stovetop Only
  • Quick Prep

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 790
  • Protein 26g
  • Total Carb 103g
  • Total Fat 28g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • chives
    1/8 ounce
  • shallots
  • unsalted butter
    2 packets
    unsalted butter
  • panko breadcrumbs
    1/4 cup
    panko breadcrumbs
  • truffle zest
    1 packet
    truffle zest
  • thyme
    1/8 ounce
  • linguine
    8 ounces
  • white wine
    3 tablespoons
    white wine
  • heavy cream
    8 ounces
    heavy cream
  • grated Parmesan cheese
    1 ounce
    grated Parmesan cheese
  • cremini mushrooms
    4 ounces
    cremini mushrooms
  • oyster mushrooms
    4 ounces
    oyster mushrooms

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • 10" medium high-sided pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Bring a medium pot of water to a boil over high heat. Wipe mushroom caps clean with a damp paper towel (so they don't absorb water and brown better in the pan) and cut into ¼-inch slices. Rinse chives and thinly slice. Peel shallots and mince.  

  2. Toast breadcrumbs

    Toast breadcrumbs

    Heat 1 packet butter in a medium high-sided pan over medium-high heat. When butter is foamy, add breadcrumbs and cook, stirring, until golden and toasted, 2-3 minutes. Remove pan from heat, and stir in truffle zest and ⅛ teaspoon salt to combine. Transfer to a small bowl and set aside, reserving pan for next step. 

  3. Sauté mushrooms

    Sauté mushrooms

    Heat 2 teaspoons olive oil in pan from breadcrumbs over medium-high heat. When oil is shimmering, add thyme sprigs and shallots and cook, stirring, until softened, 2-3 minutes. Add mushrooms and cook, stirring occasionally, until golden and crisp, 8-10 minutes (move on to Step 4, but don't forget to come back!). Remove and discard thyme sprigs. Season mushrooms with ½ teaspoon salt and pepper as desired.

  4. Cook pasta

    Cook pasta

    While mushrooms cook, season boiling water generously with salt. Stir in linguine and cook until al dente, about 8 minutes. Reserve ½ cup pasta cooking water, then drain and set aside.

  5. Finish mushroom pasta

    Finish mushroom pasta

    Once mushrooms are cooked, add wine to pan, still over medium-high heat, and stir until almost evaporated, about 1 minute. Add ¼ cup cream and cook until warmed through, 1-2 minutes more. Remove pan from heat, and stir in Parmesan, linguine, remaining butter, and half of reserved pasta water to combine. Stir in remaining pasta cooking water, 1 tablespoon at a time, until sauce is thickened. 

  6. Plate mushroom pasta

    Plate mushroom pasta

    Taste pasta and add salt and pepper as desired. Divide creamy mushroom linguine between serving plates and top with truffle breadcrumbs. Garnish with chives and dig in! 

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