Mushroom “piccata” linguine two ways.

Pics 1 and 2 are classic saucey style with pan roasted chantrelles. Pics 3 and 4 show a crispy noodle variation. Both were fantastically delicious. I know this is not fresh pasta like many of these posts contain, but I actually prefer dried pasta for this particular application.

I made the sauce by pasting half a head of garlic with large grain Himalayan salt, then sautéed in olive oil. I seared the chantrelles in the garlic oil, removed them to the broiler, then added thinly sliced crimini mushrooms and 1.5 to 2 cups of btut champagne. I reduced the wine until it was reduced by at least half of the volume and smelled much less alcoholic. At that point, I reduced the heat to the lowest setting, then added in capers, mushroom stock, preserved lemon and the brine from the preserved lemon. After simmering the sauce base, i removed the pan from heat and added chunks of frozen butter stirring constantly until the liquid base and fat were consistently emulsified. Next, I added some chopped parsley and basil, tossed the cooked linguine in the sauce, then served with the garlic roasted chantrelles.

For the crispy noodle variation, I chilled the pasta and sauce overnight, then air fried the noodles in a mound until the outer/top noodles began to brown.

I should note that I am allergic to dairy, which is why the cheese i used looks so low quality. By "butter" I am referring to Miyokos plant based butter substitute.