Linguine with ceps and trompettes
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
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
Method
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
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Linguine with ceps and trompettes
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