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Heat the oil and garlic in a large pan over a medium heat for about 2 minutes, be careful not to burn the garlic. Add the mushrooms, shallots and thyme and increase the heat a little.
Cook for 10-15 minutes, stirring regularly, until the mushrooms are beginning to brown and any liquid in the pan has evaporated.
Add the white wine to the pan and cook until it has reduced by about half.
Cook your fresh linguine for about 3 minutes in a pan of boiling water with a pinch of salt. If you're using pasta from a packet, cook as per the instructions. When cooked, drain the pasta, reserving about 100ml of your cooking water.
Stir the reserved pasta water into the pan with the mushrooms. Add your double cream, Parmesan, butter, salt and pepper.
Transfer the pasta to the pan with the sauce and toss to coat each strand thoroughly.
Serve with a sprinkling of Parmesan and some fresh basil or parsley. Buon appetito!