Wild mushroom linguine

The beauty of this dish lies in Mike Robinson's bountiful selection of earthy mushrooms - they make a great marriage with piping hot pasta
By Mike Robinson
Wild mushroom linguine
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 250 g fresh linguini pasta
  • 150 g fresh dried porcini
  • 100 g chanterelle mushrooms
  • 100 g trompettes
  • 100 g oyster mushrooms
  • 100 ml olive oil
  • 2 medium-hot red chillies, chopped
  • 3 cloves garlic, finely chopped
  • large handful flat leaf parsley
  • 1/2 lemon, juice only
  • 50 g parmesan shavings
  • salt and black pepper


1. Place the linguini in a big pan of salted boiling water and cook until 'al dente' - it should still have a slight bite. While the pasta is cooking, prepare the mushrooms.

2. Clean, but don't wash the mushrooms, and thickly slice. Heat the olive oil in a large frying pan and add the chilli, garlic and mushrooms. Cook for 2 minutes, until softened. Scatter over the parsley.

3. Tip in the drained pasta, season with salt and pepper and squeeze over the lemon juice

4. Transfer the pasta onto a large plate and finish with plenty of Parmesan cheese shavings - serve straight away.

Rate This Recipe