If you make one thing…
Creamy mushroom and tarragon linguine Serves 4 Hands-on time 25 min Put a large pan of salted water on to boil. Meanwhile, put 1 tbsp olive oil in a frying pan and tip in 600g sliced mushrooms (chestnut and/or button - whatever you fancy). Add 1 tsp salt, put over a medium-high heat and fry, stirring often, for 10 minutes or until the mushrooms have released their water and are golden brown. Add 300g dried linguine to the boiling water and cook for 8 minutes, stirring regularly. Add 2 finely chopped garlic cloves to the mushrooms, cook for 1 minute, then add 100ml dry white wine and simmer for 2 minutes. Add 440ml créme fraîche and 1 tbsp dijon/wholegrain mustard, bring to a brisk simmer, then season with salt and…
