Garlic Mushroom Linguine

Today I have reinstated a dish which I started to make almost exactly a year ago. I had been starting to use Pinterest a lot at the time and was getting ideas for simple meals to make for lunch when I was on my days off. I used inspiration from various things I had seen and came up with this garlic mushroom linguine. It’s so quick and simple and above all else tastes really good.
garlic mushroom linguine

It’s really so simple I would recommend anyone to try it as long as you like the ingredients pictured! I will say I have been constantly tweaking the amount of butter I use. The following recipe is what I used today, but please add less or more butter to your taste – but remember mushrooms soak a lot of it up and the butter is the only coating for all your pasta, but then again you really don’t want a sea of butter at the bottom of your plate! The amounts below are for one person serving, but it’s easily doubled for two. Anyway, have a go and let me know what you think!

Garlic Mushroom Linguine

25g Butter

3 Chestnut mushrooms (though I used white mushrooms this time, and it wasn’t as good!)

75g Linguine

1 Garlic clove

Salt and Pepper (black)

Boil a large pan of salted water and cook the linguine according to the packet. Slice the mushrooms and crush the garlic. When there’s about 5 minutes pasta cooking time left, melt the butter on a low heat in another pan (this pan must be big enough to hold all the pasta in later, but not so big that the mushrooms and garlic will burn).

When the butter is melted add the crushed garlic. As soon as the garlic begins to colour add the mushrooms. You will see that they soak up all the butter and the pan gets kind of dry. Give the mushrooms a minute to start to go a little translucent and then add some salt. The salt will make the mushrooms start to ooze a little liquid and create moisture in the pan. Add a little black pepper to taste.

By this time the pasta will have cooked al dente. Turn the heat off both pans and drain the pasta. Add it to the pan with the garlic butter mushrooms and coat. By adding the pasta to this pan you will get all the butter off the sides and won’t miss any!

Eat! Enjoy!
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One thought on “Garlic Mushroom Linguine

  1. I remember you mentioning this before and it looks just as delicious! Good tip with the type of mushrooms. Strange how white mushrooms don’t taste as good with pasta. Maybe they taste less earthy?

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