Tuesday, June 22, 2010
Garden Harvested Micro-Greens with Mushrooms on Fresh Linguine
Begin by cooking chopped shallots in butter or olive oil, adding sliced shitake and crimini mushrooms, and when cooked, add about 2 tbsps of cream. Pour the mushrooms and sauce covers the cooked freshly made linguine. While the pasta an sauce are really hot, place the microgreens are placed on top to wilt and covered with shaved parmesan cheese, salt and pepper.