With the weather cooling down, there is no time better to enjoy delicious comfort food. Reader Peter comes to the rescue with this tasty pasta dish.
Blue cheese & mushroom linguine
- 300g linguine
- 2 tbsp butter
- 2 tbsp olive oil
- 2 French shallots, finely chopped
- 2 tbsp fresh thyme leaves
- 400g button mushrooms, quartered
- 2 cups chicken stock
- 1 cup thick cream
- 100g crumbly blue cheese
- Salt & pepper to taste
Bring 5 litres of salted water to boil and place linguine into water to cook for 9 to 12 minutes.
In a large sauté pan, melt butter and heat olive oil over medium-high heat.
Saute shallots and thyme for three minutes or until shallots soften.
Add mushrooms. Increase heat to high and cook until mushrooms are caramelised.
Reduce heat to medium and add chicken stock, stir well and allow to boil until chicken stock has reduced to
Remove from heat and stir in cream. Return to heat on simmer. Add a tablespoon of linguine water to the mushroom mix.
Drain linguine (do not rinse) then add linguine to sauce mix and stir well to ensure that all pasta is well coated with the sauce.
Divide into 4 bowls.
Crumble blue cheese (25g per plate) over the dish and serve.
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