Sauce:
2 cups cream cheese
4 tbsp butter
1 lemon, juiced
1 cup whipping cream
2/3 cup milk
3 cloves garlic, grated
2/3 cup shredded Parmesan cheese
3/4 lb linguine
Small pkg smoked salmon (about 1/2 -1 cup)
2 cup sliced mushrooms
4 green onions, chopped
Salt and pepper to taste
Put large pot of salted water on to boil.
In a frying pan on medium high heat, melt some butter and add sliced mushrooms and most of the green onions (save a handful of the green part). Fry 4 to 6 minutes until the mushrooms are browned and the onions are soft. Near the end of the cooking time you can add salt and pepper. If you add it at the beginning all the liquid will come out of the mushrooms and you will end up steaming them. When done, remove mushrooms to a plate.
In the same pan on medium heat melt butter and add chopped garlic. Saute for about 30 seconds then add cream cheese. Let this melt for about a minute or so. It won't be completely melted yet. Then add whipping cream, milk, and lemon juice. Let this simmer and keep stirring to get out the chunks of cream cheese. When it begins to thicken add Parmesan cheese and salt and pepper to taste.
Add mushrooms back to pan, as well as smoked salmon chopped up (or sauteed shrimp, ham, chicken, etc).
When pasta is done boiling, drain and add back to the pot. Dump the sauce over top, stir together well and serve in a large serving bowl. Garnish with the reserved green onions and serve immediately.
