Wednesday, 22 December 2010

Linguine with lemon, garlic and thyme mushrooms

The first time I tried this recipe, I thought that I wouldn't like it, but I was clearly wrong.  Raw (chestnut) mushrooms is surprisingly delicious.  And this makes an incredibly speedy supper: slice the mushrooms, steep them in extra virgin olive oil, garlic, lemon and thyme and then toss them into hot cooked pasta. Slurp!

I am finally almost done with my Christmas shopping, just one more present...
My friends, 12 of them are coming over for Christmas Eve Meal and for me it is always the big dinner day.  I've done as much as I can with the preparation.  This year I am going all Nigella.  I'll post about the day later. For now, the turkey is happily swimming in its fragrant brine of onions, orange, caraway seeds, mustard seeds, peppercorns, cinnamon, bouquet garni, maple syrup, cloves, star anise, honey, ginger and parsley. This is my very first experience of brining and I've heard some great reviews and a promise of juicy, succulent turkey. I cannot wait for the bird to go to the oven!

I've also cooked some onions, celery and Italian sausages for the panettone stuffing. Yum.
The Christmas-spiced chocolate cake is out of the oven and ready to be adorned. I'm gonna stay strong and try my best not to have a slice now.  The smell is just gorgeous.

I have new friends staying over this holiday season.  I am taking care of my friend, Adam's gold fish whilst he's on holiday. Adam made me swear not to cook them and don't worry I won't! I don't remember any of their names, so I call them A (the gold one), B (the black one) and C (the silver one)...

Tomorrow is the last day at work, and so I praise Hallelujah!

Linguine with lemon, garlic and thyme mushrooms
Recipe by Nigella Lawson
Serves 4 - 6

225g chestnut mushrooms
80ml extra virgin olive oil
1 x 15ml tbsp Maldon salt, or 1½ tsp table salt
1 small clove garlic, crushed
Zest and juice of 1 lemon
4 sprigs of fresh thyme, stripped to give 1 tsp leaves
500g linguine
1 bunch fresh parsley, chopped
2-3 tbsp freshly grated Parmesan, or to taste
Freshly ground pepper

Slice the mushrooms finely and put in a large bowl with the oil, salt, crushed garlic, lemon juice and zest, and marvellously scented thyme leaves.
Cook the pasta according to packet instructions and drain loosely, retaining some water. Quickly put the drained pasta into the bowl with the mushroom mixture.

Toss everything together well, then add the chopped parsley, grated cheese and pepper to taste, before tossing again, and eat with joy in your heart.


  1. wow, you're so ultra prepared!... wish I could be one of the 12... or number 13!... love the lightness of the linguini, sounds just what's needed this time of year.... i'm trying to be organised but am taking it all in my stride and being very relaxed about the whole thing... probably end in disaster but what the heck! x

  2. Your turkey wounds like its going to be incredible! I always brine my turkeys -- I think you'll be really happy with how it turns out! Can't wait to see photos of the meal...

  3. Those mushrooms look great! Merry Christmas and say hello to the fish from me!

  4. Ok..first, the pasta dish sounds wonderful! I couldn't get Chris to eat the mushrooms, but he can pick them out!! I'll be making this for sure!
    Second..your dinner party meal is going to be AMAZING! That turkey is just enjoying it's swim in the brine...YUM!!
    Happy Holiday's Michael! Enjoy your time off work and your time with your friends!

  5. Hi Michael- Your linguine looks so yummy. Love the mushrooms, and the lemon zest, and fact, I love the entire recipe, and the way yours turned out.
    Your working so hard to have everything perfect for Christmas. It will all be so wonderful!
    Merry Christmas my friend!

  6. Thanks for stopping by and visiting me! Your turkey has me thinking perhaps I should have gone that route for Christmas. Have a Merry Christmas!

  7. I think you'll love the brined turkey. I know I love your pasta. I've bookmarked this and will be trying it soon. Have a wonderful day. Blessings...Mary

  8. Hm, I don't normally care for raw mushrooms either, but afte reading this entry I'm willing to give it a go. I have never heard of chestnut mushrooms... they sound interesting. This pasta looks great, I love the addition of lemon.

  9. Yummie, this pasta dish looks the lemon and tasty :-)

  10. You're cooking for 13, seriously? Wait, make that 14 because I'm coming round too! Looks like you have enough food to feed more people, and if not, there's always Adam's goldfish... (kidding).

    I'm sure Nigella will be proud of this feast based on her no-holds barred recipes. She would want to be invited too!

    You have a wonderful and blessed Christmas, ok!

  11. hi Michael
    what a perfect pasta dish!! light and flavorful!
    Your turkey looks like its going to be delicious in that lovely brine, and how can you go wrong with Nigella!
    Merry Christmas my friend!

  12. Nice little pasta dish Michael. Your Christmas feast sounds fantastic my friend, I hope you all have a feast to end all feast, lots of laughter & cheer. Nothing like loads of friends on Christmas day.
    Take care of your new chums A,B & C - they don't look too appetising anyway huh ;)

  13. Wow, that will be allot of guests but I am sure everything turned out beautifully...
    I think I would like this dish as well, not used to mushrooms raw with pasta but I'm game :)