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A tempting take on a classic pasta dish


  • 120g brown mushrooms, finely chopped

  • 15g dry porcini mushrooms (soaked in hot water for 20 minutes)

  • 50ml cream

  • 20g parmesan, shaved

How to Create ...

Bring a large pot of salted water to a rapid boil, add the linguini and cook as directed or until al dente.

Drain most of the water away from the pasta leaving about ½ cup of the water in with the pasta. Drizzle the pasta with 10 ml of the truffle oil and toss to coat.

Meanwhile in a medium fry pan heat the remaining 20 ml of truffle oil over high heat. Add the mushrooms and cook for about 4-5 minutes or until the mushrooms begin to take on some caramelisation.

Stir through the cream, soaked porcini mushrooms and toss to combine.

Serve the pasta in a serving bowl and top with the mushroom mixture, add shaved parmesan and finish with some truffle oil.

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This article was published on Sunday 16 August, 2020.
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