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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.

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.

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 26 Others have said

  • This is one of my favourite and most used go-to recipes for summer, and I make it fairly often in the winter as well. As does Lorrik, I make the lemon-thyme-mushroom mixture up early in the day, as the longer the mushrooms sit marinating in the salt and lemon, the more abundant and flavourful the "sauce" for the pasta is. I also tend to use half the pasta that the recipe calls for because it makes enough for a small army, and I like a higher mushroom-to-pasta ratio anyway. My partner, who claims to hate mushrooms - especially raw - loves it, and has no idea that the mushrooms aren't really 'cooked' at all!!

    Posted by Pixbadgirl on 22nd August 2016
  • This really is genius . My sister inlaw has renamed it 'Italy On A Plate' I usually make the mushroom mixture in the morning and eat at lunchtime or evening, it is hard to believe that the mushrooms are uncooked, as they look and taste cooked.

    Posted by Lorrik on 29th June 2016
  • This recipe is amazing. I used white button mushrooms, meyer lemon and fresh pasta. Perfect for a quick, light dinner.

    Posted by almabts on 16th May 2016
  • Hi do you have to use parmesan as i'm not really a big fan of it, just the smell of it puts me off. So i was wondering if you could use a different cheese?

    Posted by swatts on 9th March 2013
  • This recipe was lovely. Made a few minor changes. Since we're not fans of raw mushrooms, I simply sauteed the mushrooms briefly in a small amount of butter and olive oil along with a minced clove of garlic. Placed the cooked mushrooms in a large bowl and let it mingle with the rest of the ingredients (I also added more garlic to the cooked mushrooms to have both a mellow garlic and a raw garlic taste). This is a perfect recipe to have in your back pocket for last minute guests or a vegetarian friend! Nigella you rock lady!

    Posted by Bonoca on 31st August 2014
  • So easy and so delicious! I can't wait to cook it again.

    Posted by stephaleexa on 28th May 2014
  • Tried this tonight. A big thumbs up! Lovely fresh, tangy flavour - and so easy to make. Followed it with a fresh fruit salad and a scoop of Margherita ice cream. Yummy! Thank you, Nigella!!

    Posted by Ithilien on 6th August 2013
  • I tried this recipe and was not sure about the lemon, but it adds so much flavor. A very simple recipe that you can put together in minutes and tastes awesome!

    Posted by mailarps on 17th August 2013
  • Made the linguine today; delicious! And very easy to prepare.

    Posted by Carolientje60 on 6th August 2013
  • This recipe is fantastic as is. As a slight variation, if I am out of thyme, I used a small sprinkle of dried chilli flakes and finish with some flat leaf parsley. Fantastic either way!

    Posted by craig74 on 6th August 2013
  • This blew me away to be honest. I was sceptical by the lack of ingredients but now I am beginning to understand what the grand chefs are meaning by the beauty of simplicity. Everyone should try this, I've taken to adding a few rashers of grilled streaky bacon it, perfect!

    Posted by gavinriordan on 14th July 2013
  • Wonderful recipe - really tasty, superfast and addictive! Well worth a try.

    Posted by T.K. on 18th April 2013
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