Mushroom Linguine with Stinking Bishop

26 April 2021 — Dinner, Lunch

Linguine with Stinking Bishop


400g dried linguine

50g unsalted butter

2 tbsp extra-virgin olive oil

1 medium onion, finely chopped

500g mixed mushrooms, roughly chopped

100ml dry white wine

200g crème fraîche

230g Stinking Bishop, cut into small cubes

handful of flat-leaf parsley, chopped

How to make it

Earthy mushrooms, moreish linguine and sweet (and extremely pongy!) Stinking Bishop are the core components of this dish.  This Linguine with Stinking Bishop recipe can be found in Milk Made which is a book about cheese… How to choose it, serve it and eat it.

  • Bring a large saucepan of salted water to the boil
  • Add the linguine and cook until al dente
  • In a frying pan, heat the butter and oil over high heat
  • Add the onion and sauté for 2 minutes
  • Next add the mushrooms and cook for about 5 minutes, or until they are almost cooked through
  • Pour in the wine, bring to the boil and cook until the liquid has reduced by half
  • Add the crème fraîche and the cheese and bring to the boil again
  • Reduce the heat and simmer for 3 minutes, stirring occasionally
  • Drain the pasta, then return to the saucepan and toss through the mushroom mixture
  • Serve the Linguine with Stinking Bishop with a sprig of flat leaf parsley

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