Wild Mushroom & Spinach Linguine

This is Diva #1’s go to recipe for a quick and easy dinner with friends. Especially when they just show up at her apartment after work! She likes to use a mix of Portobello, cremini and shiitake mushrooms but you can use any combination of your favourite mushrooms. Just avoid button mushrooms because they don’t add a lot of flavour and the sauce for this pasta dish is light, so you really need flavourful mushrooms.

We’re obsessed with garlic, it adds so much flavour and it’s also REALLY good for you, click HERE for an interesting read on the 14 Science-Backed Health Benefits of Garlic. We love it when things taste good but are also good for you, to be honest we usually add a little more garlic that this recipe asks for 😉

Wild Mushroom & Spinach Linguine, Montreal Mtl Food Divas Recipe

Wild Mushroom & Spinach Linguine

We use tons of mushrooms but that’s because we like a high mushroom to linguine ratio. What’s fun about this recipe is that you can easily substitute ingredients, for example, you can use regular white onions instead of shallots, sausage instead of prosciutto, or go vegetarian and omit the prosciutto all together. If you don’t have an open bottle of white wine (or you drank it all) toss in some more olive oil and forgot about the wine. It’s a very versatile dish!

Mushroom & Spinach Linguine

Wild Mushroom & Spinach Linguine


Wild Mushroom & Spinach Linguine

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4-5
  • Difficulty: easy
  • Recipe type: Main


  • Extra virgin olive oil
  • 2 cloves garlic, minced
  • 3 shallots, finely chopped
  • ½ cup white wine
  • 5 fresh thyme sprigs, just the leaves
  • Chilli pepper flakes, to taste
  • Salt and pepper
  • 340g / 1 pack portobello mushrooms, chopped
  • 227g / 1 pack cremini mushrooms, chopped
  • 100g shiitake or oyster mushrooms, chopped
  • 142g / 1 bag baby spinach
  • 454g linguine
  • 4-5 slices prosciutto
  • ¼ cup parmigiano, freshly grated
  • ¼ cup butter, softened
  • Handful fresh Italian parsley, chopped


  1. Drizzle some olive oil in a pan and cook the garlic and shallots for 1-2 minutes on medium heat
  2. Add white wine, toss in mushrooms, thyme leaves, chilli pepper flakes, salt and pepper. Cook until tender
  3. Once the mushrooms are cooked, add the spinach to simply wilt it. Set aside
  4. Cook linguine until al dente, strain and add to mushroom spinach mixture in the skillet
  5. Toss in butter and fresh Italian parsley
  6. Add plenty of freshly grated parmigiano and toss pasta
  7. Fry prosciutto (no oil needed, the prosciutto is fatty enough) or toast it in a toaster oven so that it’s crispy before chopping it up and sprinkling it on each individual plate of pasta

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