Go solo with portobello

[metalslug]

http://tnp.sg/guide/story/0,4136,274332,00.html?

Hed Chef
Go solo with portobello
By Hedy Khoo

March 21, 2011

TNP PICTURE: KUA CHEE SIONG DRESS COURTESY OF BCBGMAXAZRIA AT PARAGON. LOCATION COURTESY OF KITCHEN CULTURE AT LENG KEE ROAD. MAKE UP AND HAIR BY MARGE IRWAN FROM MAKE UP FOR EVER ACADEMY (TEL: 6333 0678).

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WANT a royal treat? You don't always need to sign up for a spa package. Sometimes, it all boils down to cooking up a simple meal for yourself, even if it's dinner for one. Or rather, especially, if you are dining solo.

Just imagine, the blissful absence of small talk. Forget the polite banter and pretending to listen when all you really want is to savour every morsel of vermouth-soaked mushrooms.

No need to doll up either. Save the dressing for your plate. Accessorise with a sprinkling of truffle salt and you are all ready to feel like a queen.



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TNP PICTURE: HEDY KHOO

LINGUINE WITH PORTOBELLO AND ARUGULA

Ingredients

• 200g dried linguine
  
  
• 8 Portobello mushrooms, quartered
  
  
• Handful of arugula leaves
  
  
• 2 cloves of garlic, chopped
  
  
• 1/4 tsp dried basil
  
  
• 1/4 tsp rubbed sage
  
  
• Sprinkle of ground thyme
  
  
• 100ml dry vermouth
  
  
• 2 tbsp olive oil
  
  
• 1 tbsp extra virgin olive oil
  
  
• Pecorino Romano cheese 10g, coarsely grated
  
  
• Sea salt
  
  
• Pinch of truffle salt
  
  
• Black pepper

Method

• Boil linguine according to packet instructions.
  
  
• Heat 2 tbps olive oil in a skillet.Add in the garlic, followed by the mushrooms.
  
  
• Add in the vermouth and let it bubble away for about five minutes until mushrooms are tender.
  
  
• Season with some lack pepper and pinch f sea salt.
  
  
• You can add a touch of the dried herbs, eserving the rest.
  
  
• Toss in the cooked inguine. Stir-fry uickly, allowing it to oak up the mushroom juices.
  
  
• Add in the extra virgin olive oil and the dried herbs and season with a pinch of sea salt and black pepper.
  
  
• Switch off the heat, then throw in the arugula leaves and toss thoroughly.
  
  
• Plate it, grate the cheese over the pasta and lightly sprinkle truffle salt for extra love.

 

[eatshitndie]

portobello mushrooms are usually 4 to 6 inches in diameter, not the puny ones shown.

here's what real portobello looks like...