Linguine with Fresh Mushrooms, Lemon and Thyme

One of the magical things about Mediterranean cuisine is that it respects the ingredients it uses to the core, finding a way to single out tastes uniquely. This Italian recipe is a perfect example; no complications, easy, just acidic enough thanks to the use of the lemon juice and rind, and fresh.

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500 gr linguine
250 gr white mushrooms, sliced
80 ml olive oil
3 garlic clove pressed
grated rind of 1 lemon
juice from 1 lemon
5 sprigs fresh thyme
1 1/2 tsp salt
200 gr parmesan cheese
Ground pepper


Put the mushrooms in a deep dish, season them with olive oil, salt, the garlic, grated lemon peel, lemon juice and fresh thyme.

Put a pot of salted water on the fire and boil the linguine to al dente.  Drain the linguine and put them in a platter. Pour over the sauce, add parmesan and pepper, mix well and serve with extra parmesan on the side.



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