- 300 g of linguine nests (those in the new 500 g packet)
- 300 g button mushrooms
- a handful of dried porcini
- 1 shallot
- a sprig of parsley
- 150 g cream cheese
- extra virgin olive oil q.s.
- salt to taste
- pepper to taste
Soak the dried porcini in a bowl of hot water for about half an hour.
Meanwhile, clean the mushrooms, trim the stems and cut them into slices which are not too thin.
Pour a little extra virgin olive oil in a frying pan add the chopped shallots, then the mushrooms, season with salt, cover and cook over a very low flame for 5 minutes.
Meanwhile wring out the soaked porcini, chop them coarsely with a knife and add them to the pan with the mushrooms. If necessary add a little hot water and continue cooking for about half an hour.
Cook the linguine in salted water for 7 minutes.
Add mushrooms and cream cheese, dilute the sauce with a ladle of hot water until you have a creamy sauce.
Drain the linguine, add to the pan with the mushrooms, sprinkle with freshly ground pepper, chopped parsley and toss together quickly.
Sprinkle the dishes with more chopped parsley, serve and enjoy!