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Use any combination of mushrooms for this delicious winner, or just one or two types if you prefer. I like pine mushrooms when they’re in season.
400g dried linguine
40g butter
1 tablespoon olive oil
2 garlic cloves, crushed
1 teaspoon thyme leaves
400g assorted mushrooms, sliced
1/2 cup flat-leaf parsley, chopped (reserving some for garnish)
2/3 cup thickened cream
finely grated zest 1/2 lemon (reserving some for garnish)
1 Cook the linguine in a large pot of rapidly boiling salted water according to packet instructions, or until al dente. Drain well.
2 Meanwhile, heat a large heavy-based frying pan over medium heat and add the butter and oil. As it begins to sizzle, add the garlic, thyme and mushrooms.
3 Sauté the mushrooms for about 4 minutes until they begin to soften and colour slightly. Season with salt and pepper, then add parsley and stir in the cream.
4 Bring cream to the boil and then reduce the heat and simmer for a minute or so to reduce slightly. Add the pasta and lemon zest, and toss to coat in the sauce.
5 Serve in a large bowl or on a platter and garnish with reserved parsley and lemon zest.
Serves 4