Linguine with Portobello Truffles Recipe


Linguine with Portobello Truffles, I bet you never thought of using the gills of the portobello mushrooms to make faux truffles?  Using the gills of the portobello mushrooms, gives the feel of using real truffles.  Wait until you try this exceptional Linguine with Portobello Truffles dish!  

My husband calls this pasta dish a prize winner dish!  So very gourmet!  This wonderful pasta dish would make an excellent first course dish.  We like to serve this dish with an Oregon pinot noir wine.

I was given this idea of using the gills of the portobello mushroom from the cookbook, Portobello Cookbook: 40 Quick and Easy Recipes, by Jack Czarnecki,  world-renowned wild mushroom expert and also cooking mushrooms.


Linguine with Portobello Truffle


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Linguine with Portobello Truffles Recipe:

Linguine with Portobello Truffle Recipe

Prep Time: 30 minutes

Cook Time: 0

Yield: 2 servings


1 (8-ounce) package uncooked linguine pasta - (If using as a first course dish, use 1 1/2 ounces pasta per person.)
2 large portobello mushrooms*
3 to 4 tablespoons butter
Coarse salt and freshly-ground black pepper to taste
2 to 3 teaspoons white truffle oil**

* When purchasing Portobello mushrooms, look for dry gills and firm texture.




Cook linguine pasta according to package directions to al dente; drain and return to pan to keep warm.  Learn How To Cook Pasta Properly.  NOTE: Reserve a little of the hot pasta water to moisten the pasta later.

Linguine with Portobello TrufflesA portobello mushroom is a very large cremini, and a cremini is a brown or cream-colored version of the white button mushroom.

The flavor of the portobelo is the same as that of the common supermarket mushroom, except it is more distinct because it is older and more developed.

The gills on the underside of the mushroom have progressed to a greater degrees from the pale pink stage at their first break.

Remove the stems of the portobello mushrooms.  Place the caps on a plate with the gills side up. With a paring knife, cut the mushrooms in half and begin to scrape the gills away from the cap where they meet.  You will notice that the gills look like small, rectangular chopped truffles as they drop onto the plate.

Repeat with the other mushroom halves.  Reserve the gills for the "truffles" to sprinkle on top of the pasta dish when finished.

Mushroom Gills    Linguine with Portobello Truffles

Clean mushrooms with a damp cloth and cut into 1/4-inch slices.  In a large frying pan, saute mushrooms in butter for approximately 5 minutes or until tender.  To the pasta, add cooked mushroom, salt, pepper, and white truffle oil; tossing gently to coat the pasta.  

Truffle oil is more of a flavoring or seasoning (that gives a burst of flavor) and should only be used lightly on your foods or dishes.  The best use for truffle oil is summed up in one word, drizzle over foods.  Experiment by adding a little truffle oil to some of your favorite dishes.  

Add more pasta water if pasta seems too dry.

Place pasta in a serving bowl or on individual plates.  Spoon any mushrooms left in the pan over the top.  Sprinkle the reserved gills or "truffles" over the top and serve immediately.

Makes 2 servings.


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