Linguine with Mushroom Sauce recipe
information
Preparation time : 20 minutes,
Cooking time : 25 minutes,
Calories per serving: 300
ingredients
This dish can be served as a starter, or as a simple main course with a salad.
10 oz (275 g) linguine pasta
1 medium onion
1 clove garlic
2 tablespoons virgin olive oil
8 oz (225 g) open cup mushrooms
3 tablespoons chopped parsley
2 small glasses dry white wine
5 oz (150 g) oyster mushrooms
5 oz (150 g) chestnut mushrooms
Salt and freshly ground black pepper
8 fl oz (225 ml) Greek yoghurt
1 medium onion
1 clove garlic
2 tablespoons virgin olive oil
8 oz (225 g) open cup mushrooms
3 tablespoons chopped parsley
2 small glasses dry white wine
5 oz (150 g) oyster mushrooms
5 oz (150 g) chestnut mushrooms
Salt and freshly ground black pepper
8 fl oz (225 ml) Greek yoghurt
method
1. Chop the onion finely and crush the garlic. Heat the olive oil in a saucepan, add the onion and garlic and cook for 5 minutes over a gentle heat, until softened but not browned. Bring a pan of lightly salted water to the boil, ready for the pasta.
2. Meanwhile, wipe all the mushrooms clean on kitchen paper. If it is necessary to wash them, quickly rinse them in a colander under a cold tap.
3. Finely chop the open cup mushrooms, and add them to the pan with the onion and garlic. Continue cooking gently until the mushrooms soften.
4. Add 2 tablespoons of the chopped parsley and the wine, then bring to the boil and cook for 2 - 3 minutes until the wine has almost evaporated. Reduce the heat.
5. Add the linguine to the pan of boiling water and cook according to the packet instructions, leaving the pasta cooked but slightly firm.
6. Meanwhile, slice the remaining mushrooms. Add them to the reduced mushroom mixture and season with salt and pepper. Cover and cook gently for 5 minutes, until the mushrooms are just tender.
2. Meanwhile, wipe all the mushrooms clean on kitchen paper. If it is necessary to wash them, quickly rinse them in a colander under a cold tap.
3. Finely chop the open cup mushrooms, and add them to the pan with the onion and garlic. Continue cooking gently until the mushrooms soften.
4. Add 2 tablespoons of the chopped parsley and the wine, then bring to the boil and cook for 2 - 3 minutes until the wine has almost evaporated. Reduce the heat.
5. Add the linguine to the pan of boiling water and cook according to the packet instructions, leaving the pasta cooked but slightly firm.
6. Meanwhile, slice the remaining mushrooms. Add them to the reduced mushroom mixture and season with salt and pepper. Cover and cook gently for 5 minutes, until the mushrooms are just tender.
serving amount
serves 4
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more information
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