The creamiest mushroom sauce made by cooked down chestnut mushrooms and a porcini broth. All blended together with cashews to make a velvety sauce to toss through pasta. Finished with chopped walnuts.
300g chestnut mushroom, sliced
1/2 red onion, diced
2 garlic cloves, minced
2 sprigs of thyme, leaves picked
1 sprig of rosemary, finely chopped
10g dried porcini mushrooms
1 tbsp miso paste
1 cup cashews
1 cup almond milk
25g walnuts, roughly chopped
1. Soak the cashews in boiling water for 30 mins or overnight. Pour 1 cup of boiling water over the porcini mushrooms and leave to infuse for 20 minutes.
2. Heat a large frying pan with olive oil and add the mushrooms, onion, garlic and herbs. Cook on a medium/high heat until the mushrooms caramelise to a golden brown and are starting to soften.
3. Drain the porcini broth into a small bowl through a fine sieve and whisk in the miso paste. Rinse the porcini mushrooms to remove any grit and finely chop.
4. Add the porcini broth and mushrooms to the pan and simmer for 5 minutes until half the liquid has reduced and the mushrooms are sticky and soft.
5. Transfer 3/4 of the mushroom mix to a blender with the cashews, almond milk, salt and pepper. Blend to a smooth purée, taste and season.
6. Cook the linguine in salted boiling water according to packet instructions. Drain off the water reserving 1 cup of pasta water in the pan. Add the mushrooms and mushroom cream and mix all together to coat the pasta. Serve with the walnuts.