This comforting combination of roast mushrooms, silky linguine and plenty of Parmesan is the kind of dish you look forward to after a long week at the office. This will work with most combinations of mushrooms, the secret here is to get some really nice colour on them, beautiful brown mushrooms mean wonderfully meaty flavours. The addition of dried porcini to make a stock really helps to amplify the flavour.
Preparation time 30 minutes
Cooking time 30 minutes
Serves 2-3 people
INGREDIENTS 250g dried linguine 150g oyster mushroom 150g chestnut or button mushroom 15g dried porcini mushroom 2 sprigs parsley 1 stalk green garlic 1 onion 40g parmesan Butter or extra virgin olive oil as needed Salt and pepper to taste EQUIPMENT Chopping board and knife Medium sized pot Medium sized pan Colander or strainer Rubber spatula or wooden spoon Fine grater