The idea for this meal came up during the masterclass that I attended last week at San Pietro Restaurant. This was a fantastic foodie day full of demonstrations, hands on experience and of course eating!
This dish was originally a Crostini recipe, however on the day I enjoyed the topping so much I have decided to use it in a main meal dish. In the recipe that was demonstrated they used wild mushrooms. However these are not always available and can be expensive for an everyday meal. I have replaced the wild mushrooms with a mixture of chestnut and mini portabello mushrooms.
This is what I did...
Rich Mushroom Pasta
1 red onion, chopped
2 garlic cloves, chopped
2 anchovies, finely chopped
100mls whipping cream
150g chestnut mushrooms, sliced
150g mini portabello mushrooms, sliced
Parmesan shavings to finish
1 - Cook the linguine as per instructions
2 - Gently fry the chopped onions and the garlic in a little vegetable oil
3 - Once the onions have softened add the anchovies and cook until they dissolve into a paste
4 - Add the sliced mushrooms and gently fry for 5 minutes
5 - Pour over the whipping cream and stir in the parsley and black pepper to taste
6 - Cook for a further 10 minutes on a low heat
Serve with linguine cooked a la dente and top with Parmesan shavings,
This is a meal that the whole family enjoyed. Please do not let the anchovies put you off, they are simply added for seasoning. They really do add a depth of flavour that makes this a lovely rich dish that is great for an everyday meal.
I am sharing this recipe with:
A Mummy Too - Recipe of the Week
Honest Mum - Tasty Tuesdays