Creamy Linguine with Chicken of the Woods

Chicken of the Woods mushrooms are popular and easily identifiable in the forest. They are a beautiful bright orange and yellow and are a great substitute for meat in many dishes because of their meaty texture and lemon flavor. 
They are absorbent mushrooms, wipe them clean with a damp cloth and use minimal oil when cooking to preserve their flavor and texture.


  • 4-5oz linguine, dry
  • 1 leek, sliced
  • 1 clove of garlic, minced
  • 1 tsp. white wine vinegar
  • ½ C. half and half
  • 1 Tbsp. fresh parsley, chopped
  • ½ Tbsp. butter
  • ½ Tbsp. olive oil
  • ½ lb Chicken of the Woods mushrooms, chopped
  • 1/4 C. chicken or veggie stock
  • ½ oz parmesan, grated
  • salt and pepper to taste


  • Cook the linguine according to the directions on the package. When it is done, drain and lightly toss with olive oil, set aside.
  • While the pasta is cooking melt the butter and oil in a skillet over medium-low heat. Add the leek and garlic. Sauté for a minute or until just starting to get tender. Add the mushrooms and sauté until all are very tender.
  • Stir in the vinegar, stock and half and half, let cook until slightly reduced to thicken.
  • Add parmesan and parsley, stir until cheese is melted.
  • Salt and pepper to taste, add pasta into the sauce and serve with extra cheese.

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