Serves 4
Ingredients
- 11.3 oz linguine
- 17.6 oz fresh porcini mushrooms
- 1 clove of garlic
- A handful of freshly chopped parsley
- Extra virgin olive oil, to taste
- Parmigiano-Reggiano DOP, to taste (optional)
Preparation
Heat olive oil in a pan and let the garlic sweat down until softened.
Toss in the cleaned porcini mushrooms, cut into medium-sized chunks.
Let them brown, season with salt, and cook for about 15 minutes, adding a splash of water.
To create a creamy sauce, blitz a portion of the mushrooms with some of the cooking liquid, fresh parsley, and grated Parmesan (if desired).
Cook the linguine in well-salted water until just al dente, then drain and toss in the pan with the mushrooms.
Give it a couple of minutes, then stir in the creamy mushroom sauce until everything comes together. Plate up, finish with a sprinkle of fresh parsley and grated Parmesan if you like, and serve right away.
