Linguine with Lemon, Garlic and Thyme Mushrooms

I made “Linguine with Lemon, Garlic and Thyme Mushrooms” for dinner last night, which is a simple and quick recipe I got from Nigella Lawson’s website.

Ingredients:

Olive oil

Mushrooms

Linguine

Garlic

Thyme

Parlsey

Lemon

Salt

Pepper

Parmesan

This was the method recommended by Nigella:

1. Slice the mushrooms finely, and put in a large bowl with the oil, salt, crushed garlic, lemon juice and zest, and marvelously scented thyme leaves.

2. Cook the pasta according to packet instructions and drain loosely, retaining some water. Quickly put the drained pasta into the bowl with the mushroom mixture.

3. Toss everything together well, then add the chopped parsley, grated cheese and pepper to taste, before tossing again, and eat with joy in your heart.

Well, I’m not a big fan of raw mushrooms, so I improvised on the recipe:

1. Sautéed garlic in olive oil over low heat (important! So as to not brown the garlic too quickly).

2. After about 5 seconds, add mushrooms to the pan (because the garlic was finely minced, it would’ve browned quickly on its own).

3. Add more olive oil accordingly (this was based on my observation that the mushrooms I used soaked up the oil almost immediately and the pan was left dry)

4. Sprinkle thyme onto the mushrooms. Continue to sautéed.

5. Add noodles to the pan (assuming that noodles have been cooked separately before) and toss everything together.

6. Add finely chopped parsley to the noodles.

7. When done, add salt and pepper to taste.

8. Squirt some lemon juice for a tangy effect.

9. Serve the noodles and grate parmesan at the dinner table just coz I think it’s more fun that way.

Well, we forgot to take a picture since it was a late dinner and I was already too hungry from my jog. So here is a picture from Nigella’s site.

Bon appétit!

Posted by The Slow Chopper