INGREDIENTS
- 2 sweet chopped onions
- 2 tbsp fresh parsley, diced
- ½ tbsp diced garlic
- 4 tbsp salted butter
- 1 tbsp fresh garlic, minced
- 6 oz mushrooms – thin sliced
- Merlot salt – pinch
- Black pepper – pinch
- 1.5 cup heavy cream
- 1 cup ground Parmigiana cheese
- 1 tbsp onion powder
- 1 tsp garlic powder
- ½ tbsp dry diced onion
- 1 tbsp mushroom seasoning
- ¼ cup white wine
- 1 cup shedded Parmigiana cheese
- 1 box linguine – cooked al dente
DIRECTIONS
- 1.Using a non-stick pan, melt butter over medium heat. Add garlic and cook until golden brown but not burned.
- 2.Add onions. Cook for 1-2 min.
- 3.Add mushrooms. Cook for another 1 min.
- 4.Pour wine into pan. Bring to boil.
- 5.Add heavy cream. Whisk constantly. Bring to boil. Lower heat to low.
- 6.Add parmigiana cheeses, parsley, Merlot salt, black pepper, mushroom seasoning, onion powder, dry diced onion, garlic powder. Whisk until sauce thickens.
- 7.Cook 1 box linguine noodles al dente according to box instructions.
- 8.Mix linguine noodles with sauce. Add shredded Parmigiana cheese over noodles. Ready to serve.