Linguine with shiitake mushrooms

Linguine with shiitake mushrooms


1 person made this

Mushrooms are good in helping to keep your blood pressure on an even keel.

Lynn Lewis

Serves: 6 

  • 2 tablespoons olive oil
  • 1 medium yellow capsicum, trimmed, seeded and cut into small dice
  • 250 g shiitake mushroom caps, cut into thin strips
  • 125 g lean ham, finely chopped
  • 2 cloves garlic, minced
  • 1 can (800 g) whole tomatoes, drained and chopped
  • ½ teaspoon dried basil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 350 g linguine
  • grated parmesan cheese (optional)

Preparation:10min  ›  Cook:18min  ›  Ready in:28min 

  1. Heat oil in a large non-stick saucepan over medium-high heat. Add capsicum, mushrooms, ham and garlic. Sauté until mushrooms are tender, 6 to 8 minutes. Add tomato and basil. Cook until thickened, about 10 minutes. Add salt and pepper.
  2. Meanwhile, cook pasta in a large saucepan of lightly salted boiling water until al dente, following the packet instructions. Drain. Add to sauce in pan. Serve with parmesan, if liked.

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Reviews (1)


not bad for flavour. Though the 'thin strips' of shiitake got somewhat lost (shrunk) - i recommend using chunkish strips. - 01 Nov 2009

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