H&C News recently met with Just Hospitality, a London-based contract caterer changing how businesses think about food in the workplace. We will be featuring recipes from Just Hospitality in the months ahead and are pleased to introduce the first of these with their take on Wild Mushroom Linguine.
Ingredients:
- 2 tbsp olive oil, plus truffle oil for drizzling
- 1 banana shallot, finely chopped
- 2 garlic cloves, finely chopped
- 250g foraged wild mushrooms, such as morels, porcini, chanterelles, trompettes, etc.
- 300ml white wine
- 100ml/3½fl oz double cream
- salt & freshly ground black pepper
- 400g cooked linguine, kept warm
- 2tbsp chopped fresh parsley
- 2 tbsp chopped fresh chives
Method:
- Heat the olive oil, fry the shallot & garlic for 3-4 minutes
- Add the mushrooms & continue to cook for 4-5 minutes
- Add the white wine & simmer until reduced slightly
- Add the cream & reduce until slightly thickened
- Season well with salt & freshly ground black pepper
- Fold the cooked linguine through the sauce along with the chopped parsley & chives
- Serve in a large bowl topped with a drizzle of truffle oil & parmesan cheese to grate
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Marcus Wareing, Mark Poynton and Angela Hartnet