Linguine with ceps and trompettes

Name: Linguine with ceps and trompettes
Total time: 1 h
Ingredients: 500g of mushrooms; 1 shallot, peeled and chopped; 100ml of chicken stock; 100ml of double cream; 190ml of white wine; 125g of linguine; 37g of trompette mushrooms, cleaned and washed carefully; 50g of shallots; 10g of chives; 10g of Parmesan; 37g of cep mushrooms; 10g of parsley; 1 tsp olive oil; 10g of butter; salt; pepper

by Dominic Chapman

Item 1 of 1

This linguine recipe from Dominic Chapman is a celebration of mushrooms that need no more than a scattering of Parmesan and a glass of red wine. This is an excellent mid-week recipe as the pasta can be bought fresh to cut down on prep time. To make this mushroom linguine vegetarian, swap out the chicken stock for vegetable stock, and any extra mushroom sauce can be used for chicken, fish or other pasta recipes within three days after storing in the fridge.

First published in 2015

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Ingredients

Metric

Imperial

Mushroom sauce

500g of mushrooms
1 shallot, peeled and chopped
100ml of chicken stock
100ml of double cream
190ml of white wine

Linguine

125g of linguine
37g of trompette mushrooms, cleaned and washed carefully
50g of shallots
10g of chives
10g of Parmesan
37g of cep mushrooms
10g of parsley
1 tsp olive oil
10g of butter
salt
pepper

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Method

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
100ml of chicken stock

Add the double cream. Bring to the boil then pass through a fine sieve and adjust the seasoning

salt
pepper
100ml of double cream

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

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

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

First published in 2015

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Dominic Chapman

Dominic Chapman's passion for food is in the blood: his family has owned and run the highly acclaimed Castle Hotel in Taunton for over 60 years.

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