This is a simple, but sweet, juicy and savoury way of preparing mushrooms. Did you know that the Best Sautéed Mushrooms And Linguine begin with a dry pan? They have few ingredients added to them and are ready for bread and sandwiches or just use them as a topping to anything your heart desires. You will discover true umami flavour here. I have topped my lemon linguine with these mushrooms and oh the flavour.
Dry Pan Cooking
Dry frying improves the taste of many spices and nuts, but in this recipes it caramelizes the mushrooms and adds a crispness to them. If you add them in oil first they become limp. Also, dry frying mushroom releases more of an umami taste and scent. The mushrooms are perfectly browned and so flavourful.
Ingredients For The Best SAUTÉED mushrooms and LInguine
- 500 grams baby porcini mushrooms ( quartered)
- Juice of half a lemon
- 2 tbsp olive oil
- 1 clove garlic
- 2 tbsp minced parsley
- Salt and pepper
- 250 grams linguine (cooked al dente)
- 1/2 a cup pasta water
- Parmesan Cheese
- extra olive oil for dressing
Process
It is very important to wash the mushrooms. A little extra water helps to draw out the moisture in dry frying. I give them a quick rinse and take the stems off. Then I quarter the mushrooms. If you slice them too thinly, they will burn.
Heat your pan on medium/high heat for a few minutes. Put the mushrooms in the pan and do not overcrowd the pan. Let them toast and the heat of the pan does all the work.When they are browned, I hit them with the lemon juice and scrape off all the brown bits of the pan.
Take the pan off the heat and add in the olive oil with the parsley and garlic. Now salt and pepper the mushrooms.
Serve as desired. Today I am serving the mover linguine. I cook my linguine to al dente and drain them. I put the sautéed mushrooms back into the pan and add a pat of butter. Now I add my linguine into the pan, my 1/2 cup of reserved pasta water and toss. Dress with a little extra virgin olive oil, some parmesan cheese and plate.
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