This is one of my proudest creations, and I suppose a good example of a recipe that isn't traditionally from Italy, but sits uncontroversially in her culinary canon. I don't think it would be too presumptuous to name this
Ingredients
- 8 ounces/4 cups finely sliced chestnut/cremini mushrooms
- 1/3 cup extra-virgin olive oil
- 1 tablespoon Maldon/kosher salt or 1 1/2 teaspoons table salt
- Small clove garlic, minced
- 1 lemon, zested and juiced
- 4 sprigs fresh thyme stripped to give 1 teaspoon leaves
- 1 pound linguine
- 1 bunch fresh parsley, leaves chopped, to give 1/2 cup
- 2 to 3 tablespoons freshly grated Parmesan, or to taste
- Freshly ground black pepper
Directions
Slice the mushrooms finely, and put them into a large bowl with the oil, salt, minced garlic, lemon juice and zest, and gorgeously scented thyme leaves.
Cook the pasta according to the packet instructions and drain loosely retaining some water. Quickly put the pasta into the bowl with the mushroom mixture.
Toss everything together well, and then add the parsley, cheese and pepper before tossing again. Eat with joy in your heart.
Photo: Linguine with Lemon, Garlic and Thyme Mushrooms Recipe
















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By rsuhrie
on April 05, 2013
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apparently i'm in the minority but there were 3 reasons I really didn't care for this recipe ...
it was bland, far too much lemon and most of all, I thought the mushrooms slimy
& repulsive .. perhaps it would have been better to saute them first.
Also it takes longer than 10 minutes to slice mushrooms, mince garlic, mince
parsley, etc.
By smunaretto_10091303
Riverside, CA
on March 10, 2013
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Definitely 5 stars!!! I never review although recipe is amazing and a 'keeper' according to my 11 year old son. I left the mushrooms soak in the lemon,oil,thyme for about 3 hours. I used about 3/4 lb Penne pasta instead of linguine. Very yummy!!
By mich44231k
Garrettsville, Ohio
on March 10, 2013
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This recipe is amazing. I used white button mushrooms, meyer lemon and fresh pasta. Perfect for a quick, light dinner.
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