Velvety Portobello Pasta | Kevin's Kitchen

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Boil water in a pot.

Add linguine to boiling water and cook for about 10 minutes, just under al dente.

In a large skillet, add olive oil and half of the butter over medium heat.

Add minced garlic and chopped shallots to the skillet and sauté until fragrant.

Add sliced portobello mushrooms to the skillet and sear until browned, developing flavor through the Maillard reaction.

Once mushrooms are browned, add the cooked linguine to the skillet.

Season the mixture with salt and black pepper, and add more cilantro if desired.

Pour in white wine and calamansi juice to deglaze the pan, scraping up any browned bits.

Add the remaining butter to the skillet and let it melt, creating a light gravy for the pasta.

Toss the pasta to combine everything and plate it, using chopsticks or a carving fork to twirl the pasta.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens