125g Linguine
75g Cepes and trompettes mixed
50g Shallots
1tsp Olive oil
10g Butter
50ml Mushroom sauce
10g Parsley
10g Chives
Salt and pepper
10g Parmesan cheese
Method:
Make and roll pasta. Keep in portions on a floured tray.
Clean mushrooms and wash carefully. Fry off mushrooms until golden brown, for maximum flavour. Allow excess fat to drain off mushrooms once cooked on a piece of kitchen paper.
Sweat off shallots with no colour; add mushrooms to shallots and mushroom sauce; reduce to right consistency.
Cook pasta in boiling water for 1 to 2 minutes. Drain then mix with mushrooms, add herbs and correct seasoning.
Serve immediately with parmesan cheese and a little olive oil.
Mushroom Sauce
500g Mushroom trimmings
1 Shallot
200ml White wine
1 litre Stock (Chicken, Hock or Mushroom)
1 litre Double cream
Method:
Gently fry off all mushroom trimmings with a shallot. Add 200ml white wine and reduce; add stock and reduce. Finish with double cream. Bring to the boil then pass through a fine sieve and correct seasoning.
Note: You can also buy dried mushrooms and soak them to create a stock with a more mushroom flavour.
