Wild Mushrooms and Artichokes with Porcini Mushroom Linguine

Serving Size:  4-6


1 lb. Pappardelle’s Porcini Mushroom Linguine
1 lb. variety of wild mushrooms (trumpet, porcini, morel, chantrelle, etc.), cleaned*
3 tablespoons butter
2 (14 oz.) cans of artichokes, drained*
2 teaspoons salt*
1 teaspoon pepper*
1 teaspoon fresh thyme, chopped*
1 cup dry sherry*

*Or use Pappardelle's Porcini Mushroom & Tomato Sauce or Pappardelle's Portabella & Roasted Garlic Sauce


  1. Wash mushrooms, trim ends and coarsely chop.
  2. Cook pasta in 6-8 quarts of boiling salted water until al dente (about 8-10 minutes).
  3. In a skillet, melt butter, add mushrooms and sauté until barely tender. Add artichokes, seasonings and sherry. (*Or use Pappardelle’s Porcini Mushroom & Tomato Sauce (11 oz.) or Pappardelle’s Portabella & Roasted Garlic Sauce (11 oz.) for “*” items.) Cook to slightly reduce liquid. Add pasta and gently toss to coat the noodles. Serve with freshly grated Parmesan.