I don’t know about you, but mushroom season seems to have crept in from nowhere this year! It’s normally a more “Gilmore Girls, blushed leaves, muddy wellies, scented coffee, scarf and turtle neck” kind of affair when the shrooms come to town. However, this delightful surprise, courtesy of the Barnhill Farm Shop, gave me the chance to spring for my favourite pasta dish; a mushroom, pork and rosemary linguine.

Everyone has cooked mushrooms, so I would not be so bold as to lecture. However, I recently learned that I’ve been making a full fungai faux pas. Mushrooms should be cooked by themselves in a little olive oil, passed the point where they release their moisture and then onto this glorious browned phase. Take them before the dry out and they’ll end up grey and mushy. NEVER wash them in water.


  • 4 cups of seasonal mushrooms
  • 2 Tablespoons of Extra Virgin Olive Oil
  • 2 cloves of Garlic
  • 200g Linguine
  • 2 eggs
  • 3 Pork Sausages
  • 1 sprig of Rosemary
  • 25g Parmesan Reggiano (and more for serving)


  1. Dry wipe mushrooms to remove any visible dirt. Tear the mushrooms into fork sized pieces. Heavily salt a pan of water and bring to boil.
  2. Heat a wide heavy-bottomed saucepan or stainless steel skillet until you see small whips of smoke. Add oil wait for 30 seconds and then drop in mushrooms. Move around a little to coat in the oil and then leave alone to brown.
  3. Drop linguine into boiling water.
  4. When the mushrooms start to brown, give them a toss. Crush and mince garlic before adding to the pan. Cook for a fuurther two minutes and tip mushrooms out onto kitchen roll
  5. Removing sausages from their casing, add meat to the pan and break up with a wooden spoon. Add a few rosemary leaves and move around the pan until browned.
  6. Beat two eggs in a large mixing bowl and grate in Parmesan Regiano. Season with salt and pepper.
  7. Remove linguine, which should be just passed al dente, keeping a few cups of pasta water aside for thickening sauce.
  8. Add a few splashes of the steaming pasta water to the egg mixture, mixing vigorously. This will temper the eggs and stop them from scrambling. Add sausage meat and mushrooms, keeping a few of the most beautiful aside for garnishing.
  9. Add the linguine to the egg mixture, tossing to coat. I find tongs particularly good for this activity. If the sauce is too thick, add some of the reserved pasta water.
  10. Serve and garnish with rosemary leaves, your reserved mushrooms, parmesan, flaky salt, black pepper and a chilled crisp glass of white wine. My blog, my rule; wine is a garnish.

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