Portabella Recipe
Fresh chicken, pork or veal, and portabella mushrooms sautéed in white wine, butter, and balsamic with fresh spinach leaves & garlic, served over linguinie pasta topped with mozzarella cheese
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Ingredients
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Protein
Vegetables
Pasta
Liquids & Seasonings
Toppings
Method
Preparation
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add linguine pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Prep the Vegetables
Clean the portabella mushrooms and slice them. Mince the garlic cloves. Rinse the fresh spinach leaves and set aside.
Cooking
- 3
Sauté the Proteins
In a large skillet, melt 25 grams of butter over medium heat. Add the chicken, pork, and veal, season with salt and black pepper, and sauté until browned and cooked through (about 5-7 minutes). Remove from skillet and keep warm.
- 4
Cook the Mushrooms and Spinach
In the same skillet, add the remaining butter and sauté the minced garlic for about 1 minute. Then add the sliced portabella mushrooms and cook until they are soft (about 4 minutes). Add the fresh spinach leaves and cook until wilted (about 2 minutes).
- 5
Deglaze and Combine
Pour in the white wine and balsamic vinegar, scraping any browned bits from the bottom of the skillet. Let the mixture simmer for about 3 minutes until slightly reduced. Return the cooked proteins to the skillet, stirring to combine.
Serving
- 6
Plate the Dish
To serve, place a portion of cooked linguine on each plate. Top with the sautéed mixture of proteins and vegetables. Sprinkle with mozzarella cheese and serve immediately.
