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Linguine with Lemon, Garlic, and Thyme Mushrooms

Updated February 23, 2016
(1 Votes)

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This is one of my proudest creations, and I suppose a good example of a recipe that isn’t traditionally from Italy, but sits uncontroversially in her culinary canon. I don’t think it would be too presumptuous to name this linguine ai funghi crudi. It is about as speedy as you can imagine: You do no more to the mushrooms than slice them, steep them in oil, garlic, lemon, and thyme, and toss them into the hot cooked pasta. I’m afraid I had to have this forcibly taken away from me during the photo shoot for this book, otherwise I’d have eaten it all up before it had even had its picture taken. The dressed mushrooms also make a great salad, but in which case boost the quantities of sliced mushrooms (keeping other ingredients the same, and obviously you’re omitting the pasta altogether) to 6 cups. If all you can find are regular button mushrooms, this pasta is still worth making — so no excuse for not.

Serves6

CostInexpensive

Easy

Total Timeunder 30 minutes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursehot appetizer, main course

Dietary Considerationpeanut free, soy free, tree nut free, vegetarian

Mealdinner, lunch

Moodstressed, tired

Taste and Texturelight, salty, savory, tart

Type of Dishdry pasta, pasta

Ingredients

  • 8 oz/4 cups finely sliced cremini mushrooms
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon kosher salt or 1½ teaspoons table salt
  • small clove garlic, minced
  • zest and juice of a lemon
  • 4 sprigs fresh thyme, stripped to give 1 teaspoon leaves
  • 1lb linguine
  • 1 bunch parsley, chopped to give ½ cup
  • 2–3 tablespoons freshly grated Parmesan cheese, or to taste
  • freshly ground pepper

Instructions

Slice the mushrooms finely, and put them into a large bowl with the oil, salt, minced garlic, lemon juice and zest, and gorgeously scented thyme leaves.

Cook the pasta according to the package instructions and drain loosely, retaining some water. Quickly put the pasta into the bowl with the mushroom mixture.

Toss everything together well, and then add the parsley, cheese, and pepper before tossing again, and eat with joy in your heart.

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My husband won't eat mushrooms. My daughter won't eat pasta. My other daughter won't eat cheese. I'm going to make this for myself. Can't wait!

This has become one of our favorite dishes since I first cooked it a month ago - we've already had it 3x! It's so simple to make and the flavors literally pop. My husband is not a big fan of mushrooms but he loves the uncooked mushrooms in this dish. And the lemon ... YUM!

I have made this so many times and every time it is a huge hit. It is my favorite simple summer meal for the family or company. Everyone loves it and it is so easy.

Made this recipe for my mom & dad. I ate it as is, they added chicken for a bit more substance. They both loved it and we will definitely make it again - lots of flavour!

Made this recipe - easy to follow, very fresh and tasty - added it to my favourites as will make again :)

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