How to make the easiest mushroom linguine using leftover bits in the fridge.
I absolutely hate throwing food away and I’m dedicated to repurposing leftovers and using up little bits of ingredients lying around. You’ll obviously need to use your initiative here because you won’t always have these exact ingredients.
Use this as a guide using whatever you have in your fridge.
Ingredients I used:
A piece of white onion (probably just less than half of a medium onion)
About a cup of exotic and Portabellini mushrooms
1/2 cup of white wine (I know, I know. Why on earth do I have leftover wine in the fridge?)
1/2 cup of cream
A couple of sprigs of fresh thyme
1 clove of garlic
1/2 cup of vegetable or chicken stock
Linguine – I used about 150g
Heat a bit of olive oil in a pan and then chop the onion, garlic and mushrooms. Start by frying the onion and then add the mushrooms, garlic and thyme. Cook for a few minutes until the mushrooms start to brown and then add the wine.
Reduce by half before adding the chicken stock. Simmer for around 3-5 minutes and then add the cream. Grate in a bit of Parmesan cheese (or whatever cheese you have) and add some chopped thyme and black pepper. Parmesan cheese is quite salty so taste before adding any salt.
Cook the pasta in salted, boiling water and then strain. Add to the sauce and serve with a bit more cheese, of course!
Pasta is a great way to use up leftover meat, chicken or fish | Use whatever herbs you have handy | lemon, olive oil and chilli make a great sauce if you don’t have cream