white wine or stock
salt and pepper
Wash the wood ears and cut them into thin strips about twice as wide as the linguine. Cut some bacon into similar strips. Fry the wood ears and bacon in a pan with some chopped garlic. When the bacon is cooked add some white wine or stock and some double cream. Simmer gently to cook off the alcohol and reduce the sauce. Season with salt and pepper. Add a good handful of chopped parsley and mix the sauce with cooked linguine.
courtesy of: The Mushroom Table, Gourmet Mushrooms (UK) Ltd, Morants Farm, Colchester Road, Great Bromley, Essex C07 7TN