Recipe

Linguine and chorizo in creamy mushroom sauce

Spicy chorizo adds bite to the creamy mushroom sauce, to finish you can sprinkle finely grated parmesan cheese and coarsely ground black pepper over individual servings, if you like.

Feb 28, 2010 1:00pm
  • 30 mins cooking
  • Serves 4
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Ingredients

Linguine and chorizo in creamy mushroom sauce
  • 300 gram swiss brown mushrooms, halved
  • 2 tablespoon olive oil
  • 2 clove garlic, crushed
  • 2 chorizo sausages
  • 1/2 cup (125ml) dry white wine
  • 1 cup (250ml) chicken stock
  • 300 gram sour cream
  • 4 green onions, chopped finely
  • 375 gram linguine
  • 2 tablespoon finely shredded fresh basil

Method

Linguine and chorizo in creamy mushroom sauce
  • 1
    Preheat oven to 240°C/220°C fan-forced.
  • 2
    Place mushrooms in large shallow baking dish, drizzle with combined oil and garlic; roast, uncovered, about 15 minutes or until mushrooms are tender.
  • 3
    Meanwhile, cook chorizo in heated medium frying pan until browned and cooked through; drain on absorbent paper. Chop coarsely.
  • 4
    Place wine in same cleaned pan; bring to a boil. Reduce heat, simmer, uncovered, 5 minutes. Stir in stock and cream; return mixture to a boil. Reduce heat, simmer, uncovered, about 2 minutes or until sauce is hot. Remove sauce from heat; stir in mushrooms and onion.
  • 5
    Cook pasta in large saucepan of boiling water, uncovered, until just tender; drain.
  • 6
    Place pasta in large bowl with mushroom sauce, chorizo and basil; toss gently to combine.

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