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Linguine With Lemon, Garlic and Thyme Mushrooms

by . Featured in NIGELLA EXPRESS
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Introduction

This is one of my proudest creations and, I suppose, a good example of a recipe that isn't originally from Italy, but sits uncontroversially in her culinary canon. I don't think it would be too presumptuous to name this linguine ai funghi crudi. It is about as speedy as you can imagine: you do no more to the mushrooms than slice them, steep them in oil, garlic, lemon and thyme and toss them into the hot cooked pasta.

And please read the Additional Information section at the end of the recipe before proceeding.

For US cup measures, use the toggle at the top of the ingredients list.

This is one of my proudest creations and, I suppose, a good example of a recipe that isn't originally from Italy, but sits uncontroversially in her culinary canon. I don't think it would be too presumptuous to name this linguine ai funghi crudi. It is about as speedy as you can imagine: you do no more to the mushrooms than slice them, steep them in oil, garlic, lemon and thyme and toss them into the hot cooked pasta.

And please read the Additional Information section at the end of the recipe before proceeding.

For US cup measures, use the toggle at the top of the ingredients list.

Linguine With Lemon, Garlic and Thyme Mushrooms
Photo by Lis Parsons

Ingredients

Serves: 4-6

Metric Cups
  • 225 grams chestnut mushrooms
  • 80 millilitres extra virgin olive oil
  • 2 teaspoons Maldon sea salt flakes (or 1 teaspoon table salt)
  • 1 small clove garlic (crushed)
  • zest and juice of 1 unwaxed lemon
  • leaves from 4 sprigs of fresh thyme
  • 500 grams linguine
  • 1 bunch fresh parsley (chopped)
  • 2 - 3 tablespoons freshly grated Parmesan cheese (or to taste) - see Additional Information below
  • freshly ground black pepper
  • 8 ounces cremini mushrooms
  • ⅓ cup extra virgin olive oil
  • 2 teaspoons kosher salt (or 1 teaspoon table salt)
  • 1 small clove garlic (crushed)
  • zest and juice of 1 unwaxed lemon
  • leaves from 4 sprigs of fresh thyme
  • 1 pound linguine
  • 1 bunch fresh parsley (chopped)
  • 2 - 3 tablespoons freshly grated Parmesan cheese (or to taste) - see Additional Information below
  • freshly ground black pepper

Method

  1. Slice the mushrooms finely, and put in a large bowl with the oil, salt, crushed garlic, lemon juice and zest, and marvellously scented thyme leaves.
  2. Cook the pasta according to packet instructions and drain loosely, retaining some water. Quickly put the drained pasta into the bowl with the mushroom mixture.
  3. Toss everything together well, then add the chopped parsley, grated cheese and pepper to taste, before tossing again, and eat with joy in your heart.
  1. Slice the mushrooms finely, and put in a large bowl with the oil, salt, crushed garlic, lemon juice and zest, and marvellously scented thyme leaves.
  2. Cook the pasta according to packet instructions and drain loosely, retaining some water. Quickly put the drained pasta into the bowl with the mushroom mixture.
  3. Toss everything together well, then add the chopped parsley, grated cheese and pepper to taste, before tossing again, and eat with joy in your heart.

Additional Information

For vegetarians replace the Parmesan with vegetarian alternative.

If all you can find is regular button mushrooms, this pasta is still worth making — so no excuses.

MAKE AHEAD / STORE:
It is not advisable to make ahead or store.

For vegetarians replace the Parmesan with vegetarian alternative.

If all you can find is regular button mushrooms, this pasta is still worth making — so no excuses.

MAKE AHEAD / STORE:
It is not advisable to make ahead or store.

Tell us what you think

What 42 Others have said

  • Superb! Try it, you won't regret it. Like others, was slightly dubious at first, but it's truly delicious. This recipe will be a regular in our household.

    Posted by JMFAGG on 27th September 2024
  • DIVINE! Like others, I was worried about the uncooked mushrooms. So I let them hang out in the oil and lemon juice mixture for about 3 hours so they would marinate and soften. Perfection. Will most definitely make this again.

    Posted by CristinB on 21st September 2023
  • I made this without the mushroom, simply because I didn’t have any in, absolutely delicious . Looking forward to making it with mushrooms too. Miam miam Merci

    Posted by LesRosiers on 9th August 2022
  • I think Nigella made this dish on her show years ago on Food Network. My ex wife and me saw it and thought it sounded delicious so we tried it and it's been a favorite for us both for years. Nigella!!!

    Posted by AnthonyGehm on 23rd June 2022
  • OMGOSH Loved this (hubby too). I like a few others sautéed the mushrooms first with the garlic since both of us HATE them raw. It really was perfect. However, now after reading the reviews, I will make it as written (lol won’t tell hubby). The lemon juice and zest made it so bright & fresh especially with the fresh parsley. I have a vegetarian (& gluten free) friend who is having foot surgery & I’m on the list to prepare a meal for her during recovery, so with a few minor modifications I think she’ll love it. Thank you Nigella. I love your recipes.

    Posted by S-Bouqui on 2nd September 2021
  • Absolute family favourite. We use less salt and add some diced good quality ham. My son said 'it reminds me of the pasta in Italy'!

    Posted by BirdieShack on 11th January 2021
  • Absolutely gorgeous recipe, simple and tasty. It’s definitely made it on to my regular menu plan! The family loved it and so did I!

    Posted by Only1Jono on 6th May 2020
  • Wow, I was very anxious about this recipe, it sounded great ingredients but I was a bit sceptical about the uncooked mushrooms, especially as I was serving it to my mother in law (a bit picky at times). It was great! Everyone loved it and it is sure to become a family favourite. We had it with tagliatelle as I was out of linguine, I think next time I will have more mushroom etc, or less pasta. Thank again Nigella.

    Posted by Maggic on 20th January 2020
  • Nigella is justified in being proud of this recipe. I have been making it regularly since I first came across it, and have recommended it to many friends and family who have all added it to their list of regular meals. I am always astounded that so few ingredients can make such a fabulous meal, and that the mushrooms taste cooked although they are not. My son in law has renamed it 'Italy On A Plate' as that’s what it tastes like to us. Heavenly!

    Posted by Lorrik on 11th January 2020
  • I have used this now numerous times and always an easy delightful fresh recipe thanks Nigella.

    Posted by deliciouscooking on 10th January 2020
  • This a small masterpiece! So easy and so quick!!

    Posted by lagentille on 5th December 2018
  • Delicious! This is going to become a family favourite.

    Posted by Kessock on 15th November 2018
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