Seriously, I SUCK at following recipes.
They’re like…I dunno, a black of excellence.
Give me suggestions and ingredients – I’ll make you something amazing.
Give me exact instructions – I tend to fail.
I have NO IDEA why this happens.
A day or so ago I saw (via Food52.com) Nigella Lawson’s Linguine with Lemon, Garlic, and Thyme Mushrooms.
NO COOK?? Can be served hot OR cold??
SIGN ME UP.
Alas, it was not terrific.
Even with the addition of a GLORIOUS Burrata on top.
Or more cracked pepper.
Or more parmesan.
Maybe you have some tweaks? suggestions?
Besides adding more mushrooms or cheese (both of which I tried).
Not as yummy as I’d hoped/dreamed this could be.
*sigh*
Linguine with Lemon, Garlic, and Thyme Mushrooms by Nigella Lawson
Print recipe HERE
Ingredients:
4 cups (8 ounces) finely sliced cremini or button mushrooms **I used a 10oz package or Cremini. I know I know. I’m a big spender.
1/3 cup extra-virgin olive oil
1 T Maldon or kosher salt or 1 1/2 teaspoons table salt **I used Pacific Sea Salt that I bought on a recent trip to Penzey’s Spices (HEAVEN!)
1 small clove garlic, minced **I used some minces stuff form the fridge since I wasn’t cooking this. Otherwise I’d have used my frozen DOROT stuff. That stuff is so so great!
1 lemon, zested and juiced
4 sprigs fresh thyme stripped to give 1 teaspoon leaves **I grabbed some fresh stuff outta my garden.
1 pound linguine or other pasta shape
1 bunch fresh flat-leaf parsley, leaves chopped, to give 1/2 cup **I didn’t have enough fresh, so mine was 1 part fresh to 2 parts dried.
2 to 3 T freshly grated Parmesan, to taste **Needed more.
Freshly ground black pepper
**I added a burrata to make this…more flavorful.
How To:
1- Slice the mushrooms finely, and put them into a large bowl with the oil, salt, garlic, lemon juice and zest, and gorgeously scented thyme leaves. **SERIOUSLY. THESE are Nigella’s words. Who couldn’t love a recipe telling you to use GORGEOUSLY SCENTED THYME LEAVES??
2- Cook the pasta according to the packet instructions and drain loosely retaining some water. Quickly put the pasta into the bowl with the mushroom mixture.
3- Toss everything together well, and then add the parsley, cheese, and pepper before tossing again. Eat with joy in your heart.
Meh
End Results:
Use half a lemon, double your parmesan and mushrooms, skip the fancy salt, adding in at the end to taste.
Oh, and add a Burrata.
Burratas should make EVERYTHING taste better.
Ringing The Dinner Bell 