Linguine With Lemon, Garlic and Thyme Mushrooms
by Nigella. Featured in NIGELLA EXPRESSIntroduction
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.
And please read the Additional Information section at the end of the recipe before proceeding.
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.
And please read the Additional Information section at the end of the recipe before proceeding.
Ingredients
Serves: 4-6
- 225 grams chestnut mushrooms
- 80 millilitres extra virgin olive oil
- 2 teaspoons Maldon sea salt flakes (or 1 teaspoon table salt)
- 1 small clove garlic (crushed)
- zest and juice of 1 unwaxed lemon
- leaves from 4 sprigs of fresh thyme
- 500 grams linguine
- 1 bunch fresh parsley (chopped)
- 2 - 3 tablespoons freshly grated Parmesan cheese (or to taste) - see Additional Information below
- freshly ground black pepper
- 8 ounces cremini mushrooms
- ⅓ cup extra virgin olive oil
- 2 teaspoons kosher salt (or 1 teaspoon table salt)
- 1 small clove garlic (crushed)
- zest and juice of 1 unwaxed lemon
- leaves from 4 sprigs of fresh thyme
- 1 pound linguine
- 1 bunch fresh parsley (chopped)
- 2 - 3 tablespoons freshly grated Parmesan cheese (or to taste) - see Additional Information below
- freshly ground black pepper
Method
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
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.
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
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Show more commentsSuperb! Try it, you won't regret it. Like others, was slightly dubious at first, but it's truly delicious. This recipe will be a regular in our household.
DIVINE! Like others, I was worried about the uncooked mushrooms. So I let them hang out in the oil and lemon juice mixture for about 3 hours so they would marinate and soften. Perfection. Will most definitely make this again.
I made this without the mushroom, simply because I didn’t have any in, absolutely delicious . Looking forward to making it with mushrooms too. Miam miam Merci
I think Nigella made this dish on her show years ago on Food Network. My ex wife and me saw it and thought it sounded delicious so we tried it and it's been a favorite for us both for years. Nigella!!!
OMGOSH Loved this (hubby too). I like a few others sautéed the mushrooms first with the garlic since both of us HATE them raw. It really was perfect. However, now after reading the reviews, I will make it as written (lol won’t tell hubby). The lemon juice and zest made it so bright & fresh especially with the fresh parsley. I have a vegetarian (& gluten free) friend who is having foot surgery & I’m on the list to prepare a meal for her during recovery, so with a few minor modifications I think she’ll love it. Thank you Nigella. I love your recipes.
Absolute family favourite. We use less salt and add some diced good quality ham. My son said 'it reminds me of the pasta in Italy'!
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!
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.
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!
I have used this now numerous times and always an easy delightful fresh recipe thanks Nigella.
This a small masterpiece! So easy and so quick!!
Delicious! This is going to become a family favourite.