Linguine con Funghi Porcini

Linguine with porcini mushrooms

🍄 Fresh porcini mushrooms bought from Borough Market today for dinner. Just so delicious when simply sautéed with garlic, a touch of cream, parsley & seasoning tossed in linguine. That’s it!

This is a dish for when you want to cook something special.

Mangia, mangia! 👩🏻‍🍳

Beautiful porcini mushrooms from the market

Linguine con Funghi Porcini recipe:

200 -250g linguine
1 -2 tbsps olive oil
200g fresh porcini mushrooms - cleaned with a cloth or brush to get rid of the mud
1 clove of garlic thinly sliced
150ml double cream
1/2 glass of white wine
Chopped parsley
Grated parmesan or pecorino cheese (leave out if vegetarian)

Serves 2 (just double up for 4 people)

1. Put a large pan of salted water onto boil. Slice the mushrooms.
2. Cook the linguine according to the packet, cook for 1 min less to make it al dente.
3. Whilst the pasta is cooking, to a cold large frying pan add 2 tbsps of oil, porcini, sliced garlic & start to fry on a gentle heat for a couple of minutes.
4. Add the wine and cook until evaporated, before seasoning with salt and pepper. Pour in the double cream & continue stirring. With tongs add the linguine to the frying pan & toss to combine. Finally add the chopped parsley.
6. Serve with grated cheese (I used pecorino cheese) on top of the pasta