Linguine with Wild Mushroom Cream Sauce

From: UBS Chefs at 299 Park Avenue

1 pound mushrooms (White, Crimini, Shitake, Portabello), coarsely chopped
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 teaspoon minced garlic
1 tablespoon minced shallots
Salt & pepper
1 cup heavy cream
1 tablespoon flat-leaf Italian parsley, finely chopped
Parmesan cheese
Diced fresh tomato
½ lb. linguine

In a sauté pan, melt the butter in the oil over medium low heat. Add the garlic and shallots and cook until the shallots are softened and very lightly browned. Raise the heat a bit and add the mushrooms. Season lightly with salt and pepper. Cook, stirring occasionally, until all the water the mushrooms give off has evaporated. Continue cooking 4-5 minutes longer. Pour in the cream and cook, stirring frequently, until it has reduced by half. Remove from the heat.

Pour sauce over ½ pound cooked linguine. Top with diced tomatoes, chopped parsley and grated parmesan. Serves 4.