Linguine Recipe With Ceps & Trompettes

Main
easy
2
60 minutes

PT1H

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.

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Ingredients

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Metric

Imperial

Mushroom sauce

500g of mushrooms
1 shallot, peeled and chopped
1000ml of chicken stock
1000ml 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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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

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

1000ml of double cream
salt
pepper

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