For the Creamy Mushroom Truffle Linguine: 

• 1 Package linguini, cooked (not drained, pasta will go directly from the hot water to the sauce)
• 1 Cup Kettle and Fire Chicken Mushroom Broth + 1-2 TBSP as needed to thin out
• 1 Cup heavy cream
• 1/2 Cup truffle gouda, shredded (from Whole Foods)
• 1 TBSP fresh parsley leaves,minced
• 1 8 Oz package baby bella mushrooms, sliced
• 4 TBSP Butter
• 4 TSP truffle oil
• 4 Garlic cloves, minced
• 2 TBSP all purpose flour,sifted into sauce to thicken if needed
• 1/4 TSP Salt
• 1/4 TSP Pepper

For the Crispy Mushrooms:

• 1 Package mixed mushrooms, torn into small bite sized pieces (smaller version from whole food, larger version from costco) or a mix of clamshell, oyster aNd king trumpet mushrooms
• 1/2 TSP Salt
• 2 TBSP Olive oil
• 1 TBSP Fresh thyme leaves

For the Creamy Mushroom Truffle Linguine: 

1. Heat a pot of salted water over medium high heat. Cover with a lid and bring to a boil. Once boiling, remove your lit and add your linguine noodles and cook about 11-13 minutes or until al dente.
2. Meanwhile, mince your garlic and parsley. Set aside.
3. Shred your block of truffle Gouda on your grater. Set aside.
4. Heat another pot over medium heat. Add your butter squares and melt until frothy and bubbly. Once bubbly add your minced garlic.
5. Sauté your fresh garlic for 2-3 minutes until fragrant. Note: make sure to keep an eye on them so they don’t burn.
6. Add your baby Bella mushrooms. Sauté with the garlic for another 3-5 minutes until cooked and mushrooms have shrunk.
7. Pour in your heavy cream followed by your kettle and fire chicken mushroom broth. Stir to combine.
8. Add your truffle Gouda cheese, melt and whisk to combine until smooth.
9. Let simmer and bubble until thick. Sift in 1-2 TBSP all purpose flour if needed to thicken. If it then gets too thick, add more kettle and fire broth to thin until desired consistency.
10. Add your fresh parsley,followed by 4 TSP truffle oil. Whisk to combine.
11. Add in your desired amount of cooked linguini noodles from the hot pot of water and toss everything together to combine.
12. Top with your crispy mushrooms and serve with extra cheese and parsley flakes on the side.
13. ENJOY!

For the Crispy Mushrooms:

1. Preheat your oven to 425 degrees and line it with parchment paper.Spray with non-stick spray and set aside.
2. Pull apart your mushrooms and tear them into bite sized pieces.Place in a bowl and set aside.
3. Pluck your fresh thyme leaves from their stems. Measure out and add to your bowl of mushrooms.
4. Add 1/4 TSP pepper, 1/2 TSP salt and 2 TBSP olive oil to the bowl.Toss to combine.
5. Pour them over your prepared baking sheet. Bake at 425 degrees for 30 minutes.
6. When done, add as much or as little on top of your pasta as a crunchy garnish or enjoy alone as is.
7. ENJOY!