Saturday 12 November 2022

MUSHROOM LINGUINE and the LADY IN WAITING to Princess Margaret

 Would you like to read something totally jaw-dropping?  LADY IN WAITING is an incredibly candid autobiography.  For example, Anne Glenconner’s husband seems, off and on, to have been unable to control himself.  Once, they were late getting to a funeral “and when the taxi driver drove past the church, Colin got so cross that he communicated not only through shouting and screaming but also by biting the driver’s arm . . .”


                                                         *****************

MUSHROOM LINGUINE (serves 3 to 4)

     EASY to make and DELICIOUS!

250 g portobello mushroom

250 g oyster mushrooms

250 g fresh shiitake mushrooms

250 g cremini mushrooms

2 garlic cloves

½ cup diced ham

2 garlic cloves

1 cup dry white wine, divided

½ tsp pepper

2 tbsp butter

 

1 tsp salt

2 to 3 large fresh plum tomatoes

2 tbsp finely chopped parsley

¾ cup Parmesan cheese, freshly grated

1 lb linguine (500g)

 

1.     Slice mushrooms thickly and in fairly big pieces because these will taste better.  (They will shrink when cooked.)  Set aside by stove.

2.     Dice ham and set by stove.

3.     Chop garlic and set by stove. 

4.     Dice tomatoes and set by stove.

5.     Chop parsley and set by stove.

6.     Heat butter over medium heat in a large frying pan.  Add ham and cook one minute. 

7.     Add mushrooms and cook 2 minutes. 

8.     Add garlic, ½ cup wine, and pepper.  Cook until liquid has evaporated, about 5 minutes.  Take off heat.

9.     Add ½ cup wine and salt.  Cover and leave until 10 minutes before serving.

10. Grate parmesan and set aside. 

FINAL PREP

11.  Bring large pot of water to a boil.  Add a tablespoon of salt.  Add linguine.  It will take 10 minutes to cook.

12. Start reheating mushrooms over medium heat.  Do not let all of the liquid evaporate.

13. Add tomatoes and parsley during last 3 minutes.

14.  Drain linguine.  Stir tomato-mushroom sauce into linguine.  Coating the linguine this way keeps it from sticking together. 

15.  Serve with parmesan sprinkled on top. 

 

 

 

 


No comments:

Post a Comment