Linguini with Wild Mushrooms

By Michael Robinson, Head Chef, Margan Restaurant

Linguini with Wild Mushrooms
Margan Restaurant’s head chef Michael Robinson shares an Italian inspired Linguini with Wild Mushrooms recipe.

To celebrate ‘A Little Bit of Italy in Broke’ on April 12 and 13, 2014 in the beautiful Broke Fordwich Wine Region, Margan Restaurant’s head chef Michael Robinson has put together an amazing Italian inspired Linguini that will be served up during the festivities over the weekend.

Serves 4

400g fresh linguini 
50g of swiss brown mushrooms sliced
5 eshallots sliced
2 cloves of garlic minced
25g butter
A pinch of thyme
A pinch of oregano
A pinch of basil
A pinch of flat parsley
A pinch of extra virgin olive oil
A teaspoon of truffle oil
A teaspoon of orcini powder
Salt and pepper
4 Eggs

Blanch and refresh your pasta.

Then in a wide pan on a high heat add the olive oil and mushrooms and cook until golden brown. Then add the eshallots, garlic, butter, porcini powder and cook for another minute.
Finally toss the pasta in with the mushrooms and add all the herbs and season with salt and pepper.
Place the pasta in a bowl with one poached egg on each plate, finish with a drizzle of truffle oil and the parmesan, add a little more black pepper.

For more information on the event, please visit



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