Mushrooms are always pleantiful in the Pacific Northwest and you can find many varieties of this delicious super food at your local grocery store. This simple but elegant dish features the delicious addition of truffle oil for an added dimension you’re sure to enjoy. Chef Brian Reich from Gourmondo Catering gives you the step-by-step directions for his mushroom linguini in this week’s Healthy Dish.
Gourmondo Mushroom Linguini
2 to 4 Servings
5 oz mixed mushrooms, sliced into bite size equal pieces
(shiitake, crimini and oyster)
1 T olive oil
¼ tsp truffle salt
2 cups linguini pasta, cooked al dente
¼ cup white wine, preferably Chenin Blanc
1 tsp white truffle oil
1 cup baby spinach
1 Tbsp minced fresh thyme and rosemary
Add olive oil to hot sauté pan. When the oil is up to temperature, sauté mushrooms with a little salt and pepper. Bring a large pot of salted water to a boil and add linguini. Mince the fresh herbs and garlic, add to cooking mushrooms and mix well. Once the mushrooms are browned, remove and set aside. Reduce heat to medium-high and add a small amount of olive oil then spinach and sauté just a few seconds. Then add the mushrooms back to the pan, drizzle with truffle oil and add truffle salt, mix well. As those flavors begin to blend, drain your pasta when al denté, then add the cooked linguini in with the mushrooms and spinach and toss. Drizzle a small amount of white wine to increase liquid and make a delicious sauce. Bring everything back up to temperature, toss gently and adjust seasoning with additional white truffle oil, truffle salt and black pepper.