Angela Rae Berg is one of the masterminds behind the new TV show, The Fabulous Beekman Boys, which chronicles the travails and the happy trails of our life at Beekman 1802.

One evening after the cameras had been turned off, we were rummaging through the pantry and refrigerator to find something to make for dinner.

Within 20 minutes, Angela had whipped up this mouth-wateringly delicious pasta dish.  Who knew we had such culinary talent right here under our very own roof?

We ever so nicely convinced Angela to become a regular food blogger for Beekman 1802.  (Actually we told her we would quit the show if she didn’t), so we can look forward to many great recipes in the coming months.

Like us, she’s very excited that the Beekman 1802 Heirloom Vegetable Garden for 2010 is just starting to take shape.  Imagine the possibilities!

Ingredients

5 tablespoons unsalted butter
1 tablespoon olive oil
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup chopped walnuts
1/3 cup grated parmesan
1 tablespoon fresh thyme
8 oz sliced mushrooms (crimini or baby bella)
9 oz fresh linguine
lemon zest

Instructions

1. Bring a large pot of salted water to a boil and cook linguine per package instructions.

2. As the pasta cooks, toast the walnuts over low heat and set aside.

3. In a sauté pan, melt 4T butter over medium heat 4 – 6 minutes, until it browns. Then remove from heat.

4. Meanwhile, in a large sauté pan, melt 1T butter with the olive oil over medium heat.

5. Add garlic and sauté for 1 minute.

6. Raise heat to medium high, add sliced mushrooms, and season with salt and pepper.

7. Sauté until browned, 6 – 8 minutes.

8. Add the browned butter and thyme and lemon zest to the mushrooms and remove from heat.

9. Add linguine to the pan and toss.

Serve with freshly grated parmesan and top with toasted walnuts.