Pickled Mushroom, Brown Butter and Bryndza Linguine 4.000

Deb Lindsey for The Washington Post

Ethnic Market Scout Jul 9, 2014

Russian delis always carry a variety of pickled mushrooms, and each jar delivers a unique flavor to this dish. We used red pine mushrooms that had been pickled with a bit of caraway seed. The result was an Italian-style dish with a wonderful Eastern European aroma.

Where to Buy: Bryndza is a semi-hard, very lightly salted cheese, available at Russian and Eastern European delis.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • Kosher salt
  • 11 ounces jarred, pickled mushrooms, such as salted red pine mushrooms
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 tablespoon poppy seeds
  • 1 pound fresh linguine
  • 3 ounces bryndza cheese, grated


Bring a large pot of salted water to a boil over high heat.

Meanwhile, drain the mushrooms, discarding their liquid; rinse briefly. Cut any that are larger than bite-size.

Melt the butter in a large, heavy-bottomed skillet over medium heat; keep cooking just until the butter is golden brown and smells a bit nutty. Stir in the poppy seeds and cook for about a minute, then stir in the mushrooms. Cook for 5 minutes, until fragrant, then remove from the heat.

Add the linguine to the boiling water; cook according to the package directions. Transfer to a serving bowl, then add the mushroom mixture and toss to incorporate.

Top with the grated cheese. Serve right away.

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Recipe Source

From Washington caterer Vered Guttman.

Tested by Vered Guttman.

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