Mushroom linguine

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A traditional recipe for mushroom linguine (or any pasta of your choice)

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Serves 4 – 6

Ingredients

500g mixed mushrooms (wild mushroom varieties if available)

3 cloves of Garlic finely chopped

1 tsp fresh Rosemary finely chopped

½ tsp Chilli flakes

3 tbls of Cognac

¼  cup Veal stock

¼ cup Crème fraiche

50g Butter

150ml extra virgin Olive oil

Salt flakes, ground Black pepper

300g Linguini (or preferred pasta shape)

Grated Parmesan to serve

¼ cup Italian Parsley finely chopped

 

Method

  • In plenty of salted boiling water, cook pasta as per instructions on the pack.
  • Meanwhile, add butter and oil to a sauté pan. When the butter is melted add garlic, chilli and rosemary and sauté for a minute without letting the garlic burn.
  • Add mushrooms and seasoning and sauté for a further few minutes allowing the mushrooms to seal and caramelise.
  • Deglaze pan with cognac and then add the stock.
  • Bring to the boil and then simmer the mushrooms for 5 minutes (or until mushrooms are just tender)
  • Stir in the crème fraiche and then add the mushrooms to the well drained pasta.
  • Serve with grated parmesan and chopped parsley.