Portabella Parmesan Pasta


This little gem was something I made up when I really wanted some portabella mushrooms. It’s simple and involves few ingredients, per my usual style. Serves 4.

1 pound sliced baby portabella mushrooms
8 oz. balsamic vinaigrette
1 pound linguini
4 oz. parmesan cheese

1. Marinate the shrooms in the balsamic vinaigrette (I use a standard plastic freezer bag) in the refrigerator for 1 hour to two days.

2. Cook pasta according to pasta instructions. Meanwhile, saute mushrooms in a skillet until almost cooked through.
3. Add cooked, drained pasta to skillet and cook for 3-5 minutes; create some charcoal if desired.
4. Top with freshly shaved parmesan and serve.

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