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Tuscan Cuisine & Wine Pairing Cooking Class
Portobello Mushroom Linguini and Chili Flake Infused Olive Oil, Roasted
Red Bell Peppers & Baby Arugula Recipe
By Chef Dave Collins
2 Portobello Mushrooms, sliced
1 Red Bell Pepper, roasted-seeded
1 Yellow Bell Pepper, roasted-seeded
1/4 cup Garlic & Chili Infused Olive Oil
12 Baby Arugula Leaves
1/4 lb. Linguini pasta, cooked
1 cup Chicken Stock
Fresh Italian Parsley and Basil
Salt and Pepper to taste
12 Cherry Tomatoes
Fresh grated Parmesan Cheese
Method:
Heat pan, over medium high heat, add the Infused Olive Oil. When it begins to
simmer add Portobello Mushrooms and season. Sauté for about 2 minutes then add
Bell Peppers and Chicken Stock. Simmer together for two minutes and add Cherry
Tomatoes and Linguini Pasta. When hot, add Baby Arugula leaves, toss with Fresh
Herbs. Serve with fresh grated Parmesan Cheese.
Portobello Mushroom Linguini and Chili Flake Infused Olive Oil, Roasted
Red Bell Peppers & Baby Arugula Recipe
By Chef Dave Collins
2 Portobello Mushrooms, sliced
1 Red Bell Pepper, roasted-seeded
1 Yellow Bell Pepper, roasted-seeded
1/4 cup Garlic & Chili Infused Olive Oil
12 Baby Arugula Leaves
1/4 lb. Linguini pasta, cooked
1 cup Chicken Stock
Fresh Italian Parsley and Basil
Salt and Pepper to taste
12 Cherry Tomatoes
Fresh grated Parmesan Cheese
Method:
Heat pan, over medium high heat, add the Infused Olive Oil. When it begins to
simmer add Portobello Mushrooms and season. Sauté for about 2 minutes then add
Bell Peppers and Chicken Stock. Simmer together for two minutes and add Cherry
Tomatoes and Linguini Pasta. When hot, add Baby Arugula leaves, toss with Fresh
Herbs. Serve with fresh grated Parmesan Cheese.
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