Linguine with Beef and Mushroom Cream Sauce

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The trend here in Casa de Gourmeted as of late is that the no-thought-to-it experimental recipes get the higher thumbs up from the other half. Could it be because the flavors are kept simple and there is no chance to overdo it?Hmmm.

I quickly put this together for lunch last week and had one serving left after I finished my big plate of it. Dan brought it to work the next day. That afternoon I got this message — “Your pasta was AWESOME.” You’re welcome, hon.

One of the benefits of keeping a food/cooking blog is that you get in the habit of keeping notes of what you make in the kitchen . If I hadn’t typed down the recipe last week, I probably wouldn’t be able to replicate this. The photos help me remember the procedure, too:

And here’s the recipe. Enjoy!

Linguine with Beef Mushroom Cream SauceIngredients:

• 1 shallot, chopped
• 1 slice roast beef, sliced into strips
• 1 portabella mushroom, sliced thinly
• 1/2 cup heavy cream
• 1 egg
• 1/8 cup parmesan cheese
• extra virgin olive oil
• ground pepper
• salt
• linguine

Preparation:

1. Heat oil in medium heat. Saute shallots.
2. Add roast beef, salt and pepper. Saute for 2 minutes.
3. Add mushrooms, cook to the done-ness you prefer.
4. Take off heat and mix in cream.
5. Crack open an egg and immediately stir into the cream mixture.
6. Transfer freshly cooked pasta into cream mixture. Turn on heat to medium low. Toss pasta until the sauce starts to thicken. Be careful not to overheat it and end up with scrambled egg.
7. Serve topped with grated parmesan cheese and ground pepper.