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    Linguine with Scrambled Egg, Parsley and Dried Porcini

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    Linguine with Scrambled Egg, Parsley and Dried Porcini

    Providing you remember to soak the porcini as soon as you get in from work, this is a quickly prepared pasta dish, perfect at the end of the hardest day of the week. The porcini are marinated in a deeply flavoured liquor that includes tamari, which is Japanese soy sauce.

    • Vegetarian
    • Preparation time: 10 minutes, plus soaking
    • Cooking time: 15 minutes
    • Total time: 1 hour 5 minutes, including soaking 60 minutes 5 minutes

    Serves: 4

    Ingredients

    • 45g dried porcini mushrooms
    • 100g butter
    • 6 large eggs
    • 3 tbsp double cream
    • Salt and freshly ground black pepper
    • 400g linguine pasta
    • 1 bunch parsley, finely chopped
    • Marinade
    • 1 tbsp tamari
    • 1 tbsp brandy
    • 1 garlic clove, very finely chopped
    • 150ml boiling water

    Method

    1. Combine the marinade ingredients, add the porcini and leave them to soak for 30-40 minutes. They need to be pretty soft. Melt 25g of the butter in a non-stick frying pan. Remove from heat and crack the eggs into it, then add the cream, and season. Set aside.
    2. Bring a large pan of salted water to the boil. Cook the linguine for 7 minutes, or till al dente, stirring it well when you first put it in the water.
    3. Meanwhile, put the porcini, their soaking liquid and a knob of the remaining butter in a small pan. Boil to reduce the liquid so the porcini are coated in a dark, slightly syrupy sauce. Set aside.
    4. While the porcini are bubbling away, return the frying pan with the eggs to a very gentle heat. Cook for 2-3 minutes so the eggs start to set slightly before you begin to break them up a little with a wooden spoon. Remove from the heat before they are cooked.
    5. Drain the linguine and return it to its pan with the remaining butter, most of the parsley (reserving a little for garnish), seasoning and 2/3 of the porcini. Toss together and transfer to warm bowls. Return the egg to the heat and finish scrambling, so it's set in big, soft lumps. Add to the pasta with the remaining porcini and a little extra parsley to garnish. Serve immediately, with grated Parmesan if you like, and perhaps a tomato and red onion salad.

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