Linguine with Porcini, Crème Fraîche and Truffle Oil

Name: Linguine with Porcini, Crème Fraîche and Truffle Oil
Yield: Serves 4
Ingredients: 2 tbsp vegetable oil; 400 g dried linguine; 2 garlic cloves, finely chopped; 2 banana shallots, finely diced; 10 g dried porcini mushrooms; 150 g crème fraîche; vegetarian Parmesan-style cheese for grating; a small handful of flat-leaf parsley, finely chopped; 280 g button mushrooms, roughly diced; good-quality truffle oil for drizzling; 100 ml whole milk; salt and black pepper to season

Preparation info

Serves
4

Difficulty
Medium

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.

Ingredients

100 ml whole milk
10 g dried porcini mushrooms
150 g

Main course
Vegetarian
Autumn
Pasta

Method

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.
Bring a large pan of salted water to the boil and add the linguine to it, stirring freque