Creamy, earthy, funky, stinky. Four of my favourite words, all in the same dish. What’s not to love?
400 grams dried linguine
50 grams unsalted butter
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
500 grams mixed mushrooms, roughly chopped
100 ml dry white wine
200 grams crème fraîche
300 grams washed-rind cheese, rind removed, cut into small cubes
handful of flat-leaf parsley, chopped
Bring a large stockpot of salted water to the boil. Add the pasta and cook until al dente.
Meanwhile, heat the butter and oil in a heavy-based frying pan over high heat. Add the onion and sauté for 2 minutes. Add the mushrooms and cook for about 5 minutes, or until they are almost cooked through. Add the wine, bring to the boil and cook until the liquid has reduced by half. Add the crème fraîche and the cheese, bring to the boil again, then reduce the heat and simmer for 3 minutes, stirring occasionally.
Drain the pasta, return to the pot and toss through the mushroom mixture and parsley. Serve immediately.