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Linguine With Lemon, Garlic and Thyme Mushrooms

by . Featured in NIGELLA EXPRESS, and Nigella Quick Collection
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Introduction

This is one of my proudest creations and, I suppose, a good example of a recipe that isn't originally 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.

If all you can find is regular button mushrooms, this pasta is still worth making - so no excuses.

For US cup measures, use the toggle at the top of the ingredients list.

This is one of my proudest creations and, I suppose, a good example of a recipe that isn't originally 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.

If all you can find is regular button mushrooms, this pasta is still worth making - so no excuses.

For US cup measures, use the toggle at the top of the ingredients list.

Linguine With Lemon, Garlic and Thyme Mushrooms
Photo by Lis Parsons

Ingredients

Serves: 4-6

Metric Cups
  • 225 grams chestnut mushrooms
  • 80 millilitres extra virgin olive oil
  • 1 tablespoon maldon salt (or 1½ teaspoons table salt)
  • 1 small clove garlic (crushed)
  • zest and juice of 1 lemon
  • 4 sprigs fresh thyme (leaves stripped off)
  • 500 grams linguine
  • 1 bunch fresh parsley (chopped)
  • 2 - 3 tablespoons freshly grated parmesan cheese (or to taste)
  • freshly ground black pepper
  • 8 ounces cremini mushrooms
  • ⅓ cup extra virgin olive oil
  • 1 tablespoon sea salt flakes (or 1½ teaspoons table salt)
  • 1 small clove garlic (crushed)
  • zest and juice of 1 lemon
  • 4 sprigs fresh thyme (leaves stripped off)
  • 1 pound linguine
  • 1 bunch fresh parsley (chopped)
  • 2 - 3 tablespoons freshly grated parmesan cheese (or to taste)
  • freshly ground black pepper

Method

  1. Slice the mushrooms finely, and put in a large bowl with the oil, salt, crushed garlic, lemon juice and zest, and marvellously scented thyme leaves.
  2. Cook the pasta according to packet instructions and drain loosely, retaining some water. Quickly put the drained pasta into the bowl with the mushroom mixture.
  3. Toss everything together well, then add the chopped parsley, grated cheese and pepper to taste, before tossing again, and eat with joy in your heart.
  1. Slice the mushrooms finely, and put in a large bowl with the oil, salt, crushed garlic, lemon juice and zest, and marvellously scented thyme leaves.
  2. Cook the pasta according to packet instructions and drain loosely, retaining some water. Quickly put the drained pasta into the bowl with the mushroom mixture.
  3. Toss everything together well, then add the chopped parsley, grated cheese and pepper to taste, before tossing again, and eat with joy in your heart.

Additional Information

For vegetarians replace the Parmesan with vegetarian alternative.

If all you can find is regular button mushrooms, this pasta is still worth making - so no excuses.

For vegetarians replace the Parmesan with vegetarian alternative.

If all you can find is regular button mushrooms, this pasta is still worth making - so no excuses.

Tell us what you think

What 38 Others have said

  • Absolutely gorgeous recipe, simple and tasty. It’s definitely made it on to my regular menu plan! The family loved it and so did I!

    Posted by Only1Jono on 6th May 2020
  • Wow, I was very anxious about this recipe, it sounded great ingredients but I was a bit sceptical about the uncooked mushrooms, especially as I was serving it to my mother in law (a bit picky at times). It was great! Everyone loved it and it is sure to become a family favourite. We had it with tagliatelle as I was out of linguine, I think next time I will have more mushroom etc, or less pasta. Thank again Nigella.

    Posted by Maggic on 20th January 2020
  • Nigella is justified in being proud of this recipe. I have been making it regularly since I first came across it, and have recommended it to many friends and family who have all added it to their list of regular meals. I am always astounded that so few ingredients can make such a fabulous meal, and that the mushrooms taste cooked although they are not. My son in law has renamed it 'Italy On A Plate' as that’s what it tastes like to us. Heavenly!

    Posted by Lorrik on 11th January 2020
  • I have used this now numerous times and always an easy delightful fresh recipe thanks Nigella.

    Posted by deliciouscooking on 10th January 2020
  • This a small masterpiece! So easy and so quick!!

    Posted by lagentille on 5th December 2018
  • Delicious! This is going to become a family favourite.

    Posted by Kessock on 15th November 2018
  • Just delicious, honestly don't be put off by the raw mushrooms it's just so good!

    Posted by darth baker on 31st May 2018
  • Love, love, love how tasty and simple this is. Big thank you!

    Posted by snoopyinhk on 11th May 2018
  • Fantastic recipe. We got a few varieties of wild mushrooms from the Altrincham markets and it was delicious, rich but fresh.

    Posted by cazzzac on 14th October 2017
  • What a great dinner idea for tonight. The temp is 109 outside and a quick dinner with minimal prep sounds wonderful!

    Posted by pamw1959 on 29th August 2017
  • Great recipe, simple flavours yet so delicious!

    Posted by MilanN91 on 30th November 2016
  • I made it today for the very first time and I was deeply surprised by the fresh, light taste. Such a simple recipe, yet the outcome is truly great. Thank you, Nigella!

    Posted by Mannou on 10th November 2016
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