balsamic portobello linguine

In culinary experiments, dinner, easy weeknight meals, lunch, vegan, vegetarian on 11.22.11 at 10:36 pm

it’s no secret — i heart portobellos.

earthy flavours. gorgeous colour. hearty presence like a good piece of meat — well, kinda, sorta, not really. but it makes for a fantastic feature ingredient in this simple vegan pasta dish!

the portobellos:
– heat up 2 tsp extra-virgin olive oil in large saucepan on high heat
– add 1 portobello mushrooms (tops sliced lengthwise, stalk diced)
– season w/ ground black peppercorns
– drizzle aged balsamic vinegar over portobellos
– sauté for 2-3min until mushrooms are tender & balsamic flavours are soaked in

 (tip: gently clean portobello mushrooms under running water. carefully remove & discard dark gills using a spoon to scrape them off.)

food styling:
– plate a small serving of linguine pasta (cooked, al dente)
– top w/ portobello mushrooms
– drizzle w/ aged balsamic vinegar
– season w/ ground black peppercorns
– pairs nicely w/ your fave pinot grigio

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