Linguine with Porcini, Crème Fraîche and Truffle Oil from The Vegetarian Kitchen by Prue Leith and P
This is a quick dish that’s exciting to make in the all-too-short autumn porcini season, but because fresh porcini are available so briefly and are expensive, we have used dried ones so that you...
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Ingredients
- salt and black pepper to season
- 10 g dried porcini mushrooms
- 150 g crème fraîche
- 100 ml whole milk
- good-quality truffle oil for drizzling
- vegetarian Parmesan-style cheese for grating
- 280 g button mushrooms, roughly diced
- a small handful of flat-leaf parsley, finely chopped
- 2 banana shallots, finely diced
- 2 garlic cloves, finely chopped
- 400 g dried linguine
- 2 tbsp vegetable oil
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