Recipe: Linguine with Lemon, Garlic and Thyme Mushrooms

Monday is vegan night and Daughter C and Miss M prepared ans served a delicious pasta dish! I wish I had taken photographs but the big pasta bowl was empty before I realized it! 

They found the recipe at The Food Network dot com, and it's attributed to Nigella Lawson. 

Herbs came straight from the herb garden:

"Mom! Do we have any parsley?"

"Yes. ... No! You passed it," I replied. It was nice, sitting outside on the patio with Mr. Big Food and A. Leland as C & M prepared supper. Relaxing, even.

"Mom! Do we have any thyme?"

"Yes. ... No! Not that thyme," I instructed.

 "Keep walking," advised A. Leland.

We have enough thyme to last a life time. I'm hoping that in another year people will be stepping on it as it creeps across the walk. 

Here's the recipe. I believe they used baby bellas rather than the called for mushrooms. There's not much call for cremini mushrooms out here.  And I do believe I saw Daughter C heading into the kitchen with some basil. That's one of the many nice features of an herb garden, isn't it? Walk outside, pluck some "gorgeously scented" herbs, and commence to cookin'!

I'll note that this is a quick dish to prepare. (And easy clean-up!)

LINGUINE WITH LEMON, GARLIC, AND THYME MUSHROOMS
4-6 servings
prep time: 10 mins.
cooking time: 15 minutes

8 ounces/ 4cups finely sliced chestnut/cremini mushrooms
1/3 cup extra-virgin olive oil
1 Tbsp Maldon/kosher salt or 1 1/2 tsp table salt
small clove garlic, minced
1 lemon, zested and juiced
4 sprigs fresh thyme stripped to give 1 tsp leaves
1 lb. linguine
1 buch fresh parsley, chopped, to give 1/2 cup
2-3 Tbsp freshly grated Parmesan, or to taste
freshly ground black pepper

Slice the mushrooms finely, and put them into a large bowl with the oil, salt, minced garlic, lemon juice and zest, and gorgeously scented thyme leaves.

Cook the pasta according to package instructions and drain loosely retaining some water. Quickly put the pasta into the bowl with the mushroom mixture.

Toss everything together well, and then add the parsley, cheese and pepper before tossing again. Eat with joy in your heart.