I found this recipe in Sal y Pimienta magazine, Autumn Special Issue whilst hunting for ideas for what to cook with my favourite mushrooms: trompette. I love their colour, their name, and their autumn flavour. This recipe is so easy and so chic. Serves 4.
4 slices of loaf breadrosemary
3 garlic cloves
400g trompette mushrooms, brushed clean
400g single cream
- To make the garlic crumble, put the bread slices slightly torn in pieces, the garlic cloves, rosemary to taste (I think it is very strong, so I only use 2 sprigs of about 20cm each) into the TM bowl. Turbo for 1 second. Repeat twice. You want fairly chunky bread crumbs that will sautee well and give a crunchy texture. Pour the bread crumbs into a bowl and reserve.
- Put the butter in the TM bowl, heat for 2 minutes, Varoma, speed 1. Add the bread crumbs, and toast with the butter for 2 minutes, Varoma, speed spoon until golden and crunchy. Reserve into a separate bowl.
- To cook the linguine put 1 litre of boiling water in the TM bowl, insert the linguine through the lid opening for the MC, and program for the required time, Varoma, reverse blade, speed spoon. When finished, drain and reserve, keep warm.
- Put about 20g of oil in the TM bowl and the onion in quarters, chop 6 seconds, speed 5. Brush down the contents on the inside of the bowl and chop another 3 seconds on speed 5. Add the mushrooms and program the TM 5 minutes, Varoma, reverse blade, speed spoon. Then the cream and heat at 5 minutes, 70C, reverse blade, speed spoon.
- Pour the sauce onto your reserved linguine and sprinkle with a good helping of your garlic crumble.