Maggie Beer

Porcini Mushroom and Verjuice Linguine

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Step 1: Cook the pasta in plenty of salted boiling water until al dente, strain and pour back into the pot.

Step 2: Remove aspic topping from the Porcini Mushroom and Verjuice Pate and add the pate, cream and Preserved Lemon to the hot pasta and stir to combine.

Step 3: Season with sea salt and black pepper and add chopped flat leaf parsley and serve with parmesan on top.


  1. 60ml 1/4 cup cream
  2. 20g 1 quarter piece Preserved Lemons flesh removed, rinsed & thinly sliced
  3. ½ cup flat leaf parsley chopped
  4. ¼ cup parmesan shaved

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