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Portobellotano
servings: 2
total time: 45 minutes
recipe by: Rae
Ingredients
- Sauce:
- 2 TBSP cooking oil
- 1 cup leeks, split, cleaned and cut in 1 inch pieces
- 1/2 cup white wine
- 1 qt heavy cream
- 1/2 tsp Kosher salt
- dash white peppper
- Mushrooms:
- 2 portobello mushrooms
- kosher salt
- black pepper
- 1/4 tsp granulate garlic
- 2 TBSP white wine
- 2 TBSP olive oil
- Spinach:
- 1/2 lb frozen spinach
- 1 clove garlic
- 1 TBSP cooking oil
- salt and pepper
- 1/2 lb linguini cooked according to package
- Parmesan cheese, grated
Directions
- For sauce: In a 2 quart sauce pot heat the oil 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 portobellos: preheat the oven to 450 degrees F.
- 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.
- 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, s & p to taste. Turn off the heat and stir until spinach wilts.
- Pile half the spinach on to each mushroom.
- Place half the linguini a plate and top with half of the sauce. Top with a mushroom and sprinkle with parmesan.
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