simon woodhouse
About Simon Woodhouse

Linguine with mushrooms parsley and lemon

Ingredients (serves 4)
200g linguine pasta
200g button mushrooms
1 dessert spoon of virgin olive oil
Juice of one lemon
Fresh parsley finely chopped
Salt and pepper to taste

Method
1. Slice the mushrooms as finely as possible, put into a large bowl with the olive oil and lemon juice and leave to stand.

2. Cook the linguine until 'al dente', strain and add immediately to the mushroom, oil and lemon mix. Throw in your parsley, season with salt and pepper and serve.


Wild mushroom risotto