Mon, 8 April 2019
Linguine in Wild Mushroom Cream with Roast Squash, Pine Nuts & Parmesan
Ingredients
Serves 4
· 400g linguine or spaghetti, cooked
· 100ml marsala or madeira
· 1 garlic clove, crushed
· 1 shallot, finely diced
· 100g cubed butternut squash, roasted
· Small handful dried wild mushrooms, soaked
· 2 handfuls fresh wild mushrooms
· 400ml double cream
· 50g parmesan
· 10g toasted pine nuts
· Fresh parsley or oregano to garnish
Method
Heat a heavy based non-stick pan and add in the garlic and shallots and cook without colour
Now add in the squash and mushrooms, season well and saute for 2 minutes without colour.
Add in the fresh wild mushrooms and the drained dry mushrooms, mix well then de-glaze with marsala and reduce by half.
Add in the cream and 2tbspn of the wild mushroom soaking liquor, ¼ of the parmesan cheese and then the linguine.
Toss well in the sauce, add the herbs, adjust the seasoning and split between 4 bowls and divide the pine nuts between the 4 plates as well as an equal grating of parmesan cheese.
If you happen to have access to them, this dish really benefits from a generous shaving of bianchetti truffles.
Thu, 16 January 2025
Chef: Gareth Mullins
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