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Linguine with ceps and trompettes

by
Dominic Chapman
Linguine with ceps and trompettes

PT1H

First published in 2015
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Ingredients

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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

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Method

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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
2
Add the double cream. Bring to the boil then pass through a fine sieve and adjust the seasoning
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
4
In a separate pan, add the butter and sweat off the shallots with no colour. Add the mushrooms and mushroom sauce and reduce
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
First published in 2015
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Dominic Chapman }
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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