Linguini with mixed mushrooms and truffle oil

I love different types of mushrooms but it’s really hard to get hold of decent ones round here. So I came away from a supermarket in Calais grinning like a maniac with a big back of oyster mushrooms and girolles. I was back later than usual from the football so I decided to go for something really simple which would just let the mushrooms speak for themselves.

I put some linguini on to cook and while that was happening I fried a couple of chopped shallots and cloves of garlic in olive oil. I tossed in the mushrooms with some salt and pepper, then tipped the whole lot into the linguini with a good handful of chopped parsley – another Calais haul. Then I was quite liberal with the earthy truffle oil on the top.

Sometimes the simplest things are the best.

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