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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  

mushroom linguine

If you don’t have linguine in your larder, don’t sweat it. Just use spaghetti.

mushroom linguine (serves 2, easily doubled)



150g of linguine

1 tablespoon of butter

2 handfuls of mushrooms

1 clove of garlic

1 heaped tablespoon of crème fraiche



Lemon Zest

Fresh parsley


1.  Cook the linguine in a large pan of boiling, salted water following the pack instructions.  It should take around 10 minutes.

2. Meanwhile, melt the butter in a large frying over a medium heat.

3. Wash and slice the mushrooms before adding them to the hot pan. Cook for 5 minutes.

4. After 5 minutes, finely grate the clove of garlic into the mushrooms and cook for a further 2 minutes, stirring constantly.

5. Turn the heat down low and add your crème fraiche to the mushrooms. Stir well.

6. Drain the pasta and transfer it to the pan that’s holding your creamy mushrooms, mixing really well until the pasta is beautifully coated in all those lovely mushrooms.

7. Divide between two serving plates. Finely grate some lemon zest over the top and serve with some freshly chopped parsley.

This recipe first appeared in Insider Magazine in The Irish Independent on October 9th

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