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Linguine with Cepes and Trompettes

125g Linguine
75g Cepes and trompettes mixed
50g Shallots
1tsp Olive oil
10g Butter
50ml Mushroom sauce
10g Parsley
10g Chives
Salt and pepper
10g Parmesan cheese


Make and roll pasta. Keep in portions on a floured tray.

Clean mushrooms and wash carefully. Fry off mushrooms until golden brown, for maximum flavour. Allow excess fat to drain off mushrooms once cooked on a piece of kitchen paper.

Sweat off shallots with no colour; add mushrooms to shallots and mushroom sauce; reduce to right consistency.

Cook pasta in boiling water for 1 to 2 minutes. Drain then mix with mushrooms, add herbs and correct seasoning.

Serve immediately with parmesan cheese and a little olive oil.


Mushroom Sauce

500g Mushroom trimmings
1 Shallot
200ml White wine
1 litre Stock (Chicken, Hock or Mushroom)
1 litre Double cream


Gently fry off all mushroom trimmings with a shallot. Add 200ml white wine and reduce; add stock and reduce. Finish with double cream. Bring to the boil then pass through a fine sieve and correct seasoning.

Note: You can also buy dried mushrooms and soak them to create a stock with a more mushroom flavour.