First posted: May 12, 2010

Food-Barn-Inspired Mushroom Linguini


If you live in Cape Town and love food, chances are you’ve heard of The Food Barn at The Noordhoek Farm Village. Chef Franck Dangereux makes beautiful, beautiful food. In the winter he also does really fun cooking demonstrations, and I took my dear friend Debs there a couple of weeks ago for an early birthday present. Among the things that Franck cooked that day, was an exquisite-sounding cream sauce that he used for his fresh sage-linguine. So this is kind of a twist on that.



Cooks in:        Serves:4

  • 400g linguini
  • 500g mixed fresh mushrooms, chopped
  • 1 clove garlic, chopped
  • 1 leve tsp dried sage, or 2 tsp chopped fresh sage
  • 1-2 Tbsp balsamic vinegar
  • 4 Tbsp butter
  • 2 rashers bacon, diced (you could leave this out if you want a vegetarian option)
  • 1/2 cup cream

What to do

1. Cook the pasta according to packet instructions until al dente, drain, drizzle with olive oil and set aside.

2. In a pan heat the butter, add the garlic, sage and bacon and brown.

3. Add the mushrooms and turn up the heat, they need to cook over high heat, almost like steaks.

4. When the mushrooms are starting to turn a golden brown colour, add the cream and then the balsamic vinegar, then add salt and pepper to taste.

Serve with roughly chopped fresh parsley.

Picture from 'Home' by Warren Heath.

Share this recipe