All Seasons Mushrooms

Service. Quality. Integrity.

Side Dish
Submit Recipe
Care & Handling at Home
Preparation & Cooking

All Seasons Mushrooms




All Seasons Mushroom Linguini


1 package whole wheat linguini
Assorted All Seasons mushrooms -1 cup per person
2 leeks
2 cups washed and trimmed spinach
1 shallot
2 cups vegetable stock or chicken
1 cup cream
Chopped fresh basil, chives & chervil
Grated Romano (pecorino) cheese
Truffle oil (optional)


Cook linguini in boiling salted water, reserve.
In sauté pan, sweat diced shallots, leeks, and sliced button, portabella, shiitake & oyster mushrooms until tender.
Add stock and simmer until reduced by half.
Add cream and reduce by half.
Add spinach.
Reheat pasta, toss together with mushroom sauce, coating linguini evenly.
Place equal amounts into bowls, top with grated. Romano cheese and drizzle with truffle oil.

As demonstrated by Chef Dino Renaerts on
City TV’s Breakfast TV June 26, 2007