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Wild Mushrooms Linguine

Wild Mushrooms Linguine

Wild Mushrooms Linguine

It is the season of wild mushrooms, and a friend brought some to us, with much appreciation from both my husband and me!
Prep Time 15 minutes
Course Main Course, Pasta
Cuisine Italian
Servings 2 people


  • 250 g Linguine
  • Salt to cook the pasta
  • 300 g Wild Mushrooms
  • 3 Cloves Garlic
  • 1 tbsp Extra Virgin Olive Oil
  • 1 Cube Mushrooms Stock
  • 150 ml Double Cream
  • 330 ml Dry White Wine
  • Some Chopped Parsley
  • A lot of Grated Parmesan


  • Boil the linguine (10 minutes in my case, but please always check the direction on pack!) in water and salt.
  • Meanwhile peel and crush the garlic cloves.
  • Stir fry it with the oil for 2 minutes (do not burn it – and if you do start again!) and add the chopped and cleaned mushrooms (yes, I do clean them under water).
  • Leave the mushrooms to cook until they release all the water, toast them a little bit and then add the wine, the cube and the cream.
  • Let it cook until the alcohol from the wine is gone and the cream starts to bubble.
  • Turn it off and add the parsley. Mix the sauce with the boiled linguine. Add as much as you want grated parmesan to serve.
Keyword Ice Cream, Linguine, Mushrooms, White wine, WIld

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