Wednesday, January 21, 2009

A delicious non-creamy mushroom pasta (there is such a thing!)

Dried Porcini mushrooms are surprisingly pungent when soaked in water. This recipe uses the soaked mushrooms as well as porcini powder. The powder is made of dried porcini that has been ground up, and is cheaper to buy than the whole porcini. It is just as flavourful as the mushroom, and it provides a real depth of flavour to this dish

Mushroom and Bacon Linguine

Serves 4


400g linguine
2 tbsp olive oil
4 rashers bacon, chopped
8 Swiss brown mushrooms, sliced
2 cloves garlic, finely chopped
4 tsp porcini powder
2 tsp porcini mushrooms, soaked, drained and chopped
2 green chillies, finely sliced
200ml white wine
5 sprigs parsley, chopped
150g butter, chopped
Salt and pepper
Grated parmesan cheese, to serve


1. Boil linguine in lightly salted water for 8-10 minutes. Drain and reserve 1 cup of cooking liquid.
2. Heat 1 tablespoon of oil in a large frying pan and cook bacon over medium heat until crisp.
3. Add Swiss brown mushrooms and cook for about 5 minutes.
4. Add another tablespoon of oil , then add garlic, porcini and chillies and stir well.
5. Add wine and stir to deglaze pan.
6. Add reserved cooking liquid to bacon mixture.
7. Add linguine, parsley, butter and stir to combine.
8. Season with salt and pepper and serve with parmesan.

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