Rustichella Linguine with Autumn Mushrooms

Enough for 4 people

400g fresh mushrooms (can be more or less depending on how much you like)

250ml cream

1 glove garlic

2 small/medium shallot

1 pack (500g) Rustichella Linguine

200g grated parmigiano Reggiano (save some aside for garnish)

Butter for sautéing

Handful fine sliced chive (to taste)

Handful fresh parsley (optional, to taste)

Salt and pepper to taste

Mince your garlic and shallot and sauté in butter until sweated out and light golden in colour. Remove from pan and set aside.

Add large dollop of butter with a dash of vegetable oil (or your preferred neutral oil, this helps with browning) to sauté mushrooms. If you are using different types of mushrooms sauté separately depending on size and set each batch aside. Also, pro tip, you can set aside a few cooked mushrooms to garnish on top once plated.

While your mushrooms are sautéing, bring pot of water to boil and cook linguine until al dente. Strain and set aside.

Once all mushrooms are sauteed and cooked through, combine back together in pan and add your cooked shallot/garlic combo on medium high heat.

Add cream and let reduce at a simmer until becomes thick, approx. 2 min.

Add grated cheese and mix through until combined and melted.

Add your cooked linguine and chive, mix through for an even coating. Season to taste.

Plate up with a garnish of sautéed mushrooms, fresh parsley, and grated parmigiano Reggiano.