Linguine with ceps and trompettes

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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




Mushroom sauce

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



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
Add the double cream. Bring to the boil then pass through a fine sieve and adjust the seasoning
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
In a separate pan, add the butter and sweat off the shallots with no colour. Add the mushrooms and mushroom sauce and reduce
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
First published in 2015

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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