First posted: May 19, 2013

Balsamic Mushroom Linguini


Episode 3, Cooking with Chef Franck Dangereux at The Food Barn Restaurant in Noordhoek
Grilled Hake on Tapenade Toast with Tomato and Parsley Salad
Mushroom, Ricotta and Truffle Ravioli
Balsamic Mushroom Linguini



Cooks in:        Serves:4

  • 1-2 Tbsp olive oil
  • 1-2 Tbsp butter
  • 500g roughly chopped or torn mixed mushrooms
  • 1 clove garlic, chopped
  • 1 sprig fresh rosemary
  • 1–2 Tbsp balsamic vinegar (I prefer 2, but perhaps start with 1)
  • Salt and freshly ground black pepper to taste
  • Pinch of sugar, to taste if necessary
  • 400g linguini
  • 2 Tbsp chopped fresh parsley
  • Parmesan shavings, to serve
  • OR 100g gorgonzola cheese, roughly crumbled

What to do

1. Cook your pasta according to packet instructions (for just 2-3
minutes if using fresh pasta). Drain, drizzle with about 1 Tbsp olive oil and set

2. Meanwhile, heat the butter and oil in a frying pan over medium high heat. When the butter starts to foam, add in the mushrooms and cook for 3-5 minutes, or until they are just cooked through. Then add in the garlic and rosemary and cook for another minute.

3. Add in the balsamic vinegar and leave to simmer for 3 minutes, or until
the sauce starts to reduce and thicken slightly. Check for seasoning and add
salt, pepper and sugar as you need to.

4. Add the cooked pasta to the pan with the mushrooms and give the dish a
good toss off the heat. Then serve into slightly warmed bowls as soon as
possible with lashings of fresh parsley and parmesan.

Add in crispy bacon or chorizo bits for a meatier version.
Adding in crumbled feta or even gorgonzola or goats cheese just before serving would also be a delicious addition.

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