Cook the linguini according to package directions then drain and set aside.
While the pasta cooks make the sauce: Heat the oil in a medium-size saucepan over medium heat, add the leeks and saute until tender.
Add the white wine and cook until the liquid has evaporated.
Add the cream, salt & pepper and bring to a boil. Reduce heat to low and simmer, cook until liquid has reduced by half.
In the meantime prepare the portabellas: preheat the oven to 450°F then remove the stems and use a spoon to remove the gills of the mushroom. Place them gill side up on a baking sheet and sprinkle with salt, pepper, garlic, wine and oil then bake for 12 minutes.
While the mushrooms are baking prepare the spinach: Heat the oil in a 12 inch skillet and add the garlic, cook, swirling the pan until garlic turns just brown on the edges then add the spinach to the pan along with a little salt & pepper. Turn off the heat and stir until spinach wilts.
Pile half the spinach on to each mushroom.
Place half of the cooked linguini onto a plate then top with half of the sauce then top with a mushroom and sprinkle with Parmesan.
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