Linguine with Porcini, Crème Fraîche and Truffle Oil

Preparation info
  • Serves


    • Difficulty


Appears in
The Vegetarian Kitchen

By Prue Leith and Peta Leith

Published 2019

  • About

This is a quick dish that’s exciting to make in the all-too-short autumn porcini season, but because fresh porcini are available so briefly and are expensive, we have used dried ones so that you can cook it all year round.


  • 100 ml whole milk
  • 10 g dried porcini mushrooms
  • 150 g


  1. Bring the milk to the boil in a small saucepan, then remove from the heat, add the dried porcini and leave them to soak for 30 minutes. Using a stick blender or liquidizer, blend the milk and porcini until you have a smooth paste. Mix in the crème fraîche and set it aside.
  2. Bring a large pan of salted water to the boil and add the linguine to it, stirring freque