Wild Mushroom Linguine



  • Parasol mushrooms (stems removed and sliced)
  • Porcini (sliced)
  • Knob of butter
  • dash of oil
  • Spring of thyme
  • Maderia
  • Creme fraiche
  • Linguine pasta
  • Fresh parsley
  • Hazlenuts


  1. Get a big pan of salted water on for the pasta and put the oven on medium.
  2. Put the hazlenuts on a baking tray and toast in the oven for 8 or 9 minutes.
  3. Cook the linguine as per instructions.
  4. Meanwhile, heat the oil and butter in a frying pan and add the mushrooms and thyme. Cook for 6-8 minutes until much of the moisture has gone.
  5. Deglaze the pan with the madeira. Let it reduce a little, then turn down the heat.
  6. Add the creme fraiche and allow to warm through.
  7. Chop the hazlenuts
  8. Combine the mushroomy sauce with the cooked pasta and serve topped with the chopped nuts and fresh parsley.



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