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.

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.

Finely chop the open cup mushrooms, and add them to the pan with the onion and garlic. Continue cooking gently until the mushrooms soften.

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.

Add the linguine to the pan of boiling water and cook according to the packet instructions, leaving the pasta cooked but slightly firm.

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.