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.
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).
Linguine with Lemon, Garlic, and Thyme Mushrooms by Nigella Lawson
Print recipe HERE
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.
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.
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.