I made this wild mushroom and asparagus linguine dish when I stayed over at my niece's house for the weekend. Being a pasta fan, she was absolutely over the moon when I told her that I was making this wild mushroom pasta. I actually felt comfortable cooking at her house.
All of the mushrooms of this particular pasta add layers of flavours. I used not only chestnut mushrooms but portobello mushrooms and porcini mushrooms. Also some of the mushrooms were blended into the sauce to add more depth and flavour. It gives it a real earthy taste. In addition, the asparagus adds its own wildness to the mix with its nutty flavour. Not to mention its greenery brightens up the dish.
Of course this dish was garnished with creme fraiche and Italian herbs including oregano, basil and parsley and red chilli flakes.
Prep: 10 mins
Cooking time: 1 hour
Serves: 4 people
-1 pack of Linguine
-1 pack of baby Chestnut Mushrooms
-1 pack of Portobello Chestnut mushrooms
-1 jar Dried Porcini Mushrooms
-1 jar Dried Wild Forest Mushrooms
-1 pack of asparagus tips
-200ml Creme Fraiche
-Salt and Pepper to taste
Prep the mushrooms and asparagus.
Boil some water in a kettle.
Pour into a bowl and place the dried mushrooms to absorb the water for 30 mins.
Boil a pot of water.
Put the linguine in the pot when the water is simmering.
Fry the mushrooms in garlic salt, Italian herbs and butter until sautéed.
Blend some of the mushrooms until it becomes a paste.
Drain the spaghetti when cooked.
Add butter to the pasta.
Add the blender mushrooms and the cream.
Add the sautéed mushrooms to the pot.
Fry the asparagus in butter and herbs until sautéed.
Place in the pasta.
Add a sprinkle of Italian herbs.
Stir until ready to serve.
Serve on a plate and garnish with creme fraiche and Italian herbs