Mush­room, thyme and wal­nut lin­guine

Serves 4 // Prep 15 mins // Cook 15 mins

Sunday Territorian - - FRONTIER FOOD - RECIPE KIM COVERDALE, SU­PER FOOD IDEAS PIC­TURE GUY BAI­LEY AND AN­DREW YOUNG

IN­GRE­DI­ENTS

375g Bar­illa Lin­guine 3/4 cup wal­nuts, roughly chopped 1 ta­ble­spoon ex­tra vir­gin olive oil 20g but­ter 1 small brown onion, chopped 375g large por­to­bello mush­rooms, quar­tered 200g cup mush­rooms, sliced 2 gar­lic cloves, thinly sliced 1/3 cup dry white wine 1/3 cup sour cream 2 tea­spoons fresh thyme leaves 1 ta­ble­spoon chopped fresh chives Shaved parme­san (or veg­e­tar­ian hard cheese), to serve Fresh thyme leaves, to serve Chives, to serve

METHOD Step 1

Cook pasta in a large saucepan of boil­ing salted wa­ter, fol­low­ing packet di­rec­tions, un­til ten­der. Drain well, re­serv­ing 1/3 cup cook­ing liq­uid.

Step 2

Mean­while, place wal­nuts in a large, deep fry­ing pan over medium-high heat. Cook for one to two min­utes or un­til toasted. Trans­fer to a bowl.

Step 3

Re­turn pan to heat, adding oil and but­ter. Add onion. Cook, stir­ring, for three min­utes. Add mush­rooms. Cook for four to five min­utes or un­til just start­ing to soften. Add gar­lic. Cook for one minute. Add wine. Sim­mer for one minute.

Step 4

Add pasta, sour cream, re­served cook­ing liq­uid, thyme, chives and wal­nuts to pan. Sea­son with salt and pep­per. Toss well to com­bine. Sprin­kle with parme­san (or veg­e­tar­ian hard cheese), and ex­tra thyme and chives. Serve im­me­di­ately.

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