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Linguine with ceps and trompettes

Linguine with ceps and trompettes

PT1H

1
First make the mushroom sauce. Gently fry all mushrooms with the shallot over a medium heat. Add the white wine and reduce, then add the chicken stock and reduce by half
  • 500g of mushrooms
  • 1 shallot
  • 190ml of white wine
  • 1000ml of chicken stock
2
Add the double cream. Bring to the boil then pass through a fine sieve and adjust the seasoning
  • 1000ml of double cream
  • salt
  • pepper
3
For the linguine, fry the mushrooms in the oil until golden brown. Allow any excess fat to drain off the mushrooms once they are cooked
  • 37g of cep mushrooms
  • 37g of trompette mushrooms
  • 1 tsp olive oil
4
In a separate pan, add the butter and sweat off the shallots with no colour. Add the mushrooms and mushroom sauce and reduce
  • 50g of shallots
  • 10g of butter
5
Cook the pasta in boiling water for 1 to 2 minutes. Drain thoroughly, then mix with mushroom sauce mixture. Add the herbs and correct the seasoning. Serve immediately with Parmesan cheese and a little olive oil
  • 125g of linguine
  • 10g of parsley
  • 10g of chives
  • salt
  • pepper
  • 10g of Parmesan

Ingredients

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