Linguine with Lemon, Garlic, and Thyme Mushrooms

This is one of our go-to recipes whenever we have mushrooms in our fridge. It's simple, barely requires any cooking at all, and it makes me so happy whenever I eat it. It also happens to be vegetarian and requires very few ingredients (almost all of the ingredients are listed right in the name of the recipe). It's just a perfect recipe.

Linguine with Lemon, Garlic, and Thyme Mushrooms
(Recipe from Nigella Lawson)

  • 8-12 oz cremini mushrooms, thinly sliced
  • 1/3 cup extra-virgin olive oil
  • 1 tbsp kosher salt (or 1 1/2 tsp table salt)
  • 1 clove garlic, minced
  • 1 lemon, zested and juiced
  • 1 tsp fresh or dried thyme leaves
  • 1 pound linguine
  • Parsley for topping
  • Parmesan for topping 

  1. Combine the sliced creminis, olive oil, salt, garlic, lemon zest, lemon juice, and thyme leaves in a large bowl. Let sit for at least 30 minutes, tossing occasionally so all the mushrooms are coated in the lemon juice and olive oil mixture. The mushrooms will start to "cook" in the acid and release some liquid. 
  2. Boil a large pot of salted water. Add linguine and cook according to pasta instructions. 
  3. Drain pasta and add it to the mushroom mixture. Toss together and top with parsley and Parmesan. 

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