Wild Mushroom Linguine
Ingredients
- 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
Method
- Get a big pan of salted water on for the pasta and put the oven on medium.
- Put the hazlenuts on a baking tray and toast in the oven for 8 or 9 minutes.
- Cook the linguine as per instructions.
- 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.
- Deglaze the pan with the madeira. Let it reduce a little, then turn down the heat.
- Add the creme fraiche and allow to warm through.
- Chop the hazlenuts
- Combine the mushroomy sauce with the cooked pasta and serve topped with the chopped nuts and fresh parsley.