Dietary guidance: v
2 whole Portobello mushrooms,0.5 Dl balsamic vinegrette, pinch of chopped chives, 600 grams of fresh linguini, 50 grams of sundried tomatoes, 200 grams of spinache leaves, 2 whole shallots, 1 dl of white wine, 3 dl cream, 150 grams of gorgonzola cheese, 1 table spoon of flour, seasoning
First marinate the mushrooms with the balsamic vinegrette and the chives overnight.
Sautee the shallots, add the sundried tomatoes, add the wine and reduce, lower the temperature, add the spinach until curled. Put aside.
Simmer the cream and add the Gorgonzola until melted and blended,add the flour for thickening and season. Toss the linguini in the sauce and simmer for a few minutes at low temperature.
Grill the Portobello in the oven unil crisp surface (225 centigrades).
Place the tomatoes and spinach on top of the pasta and then the mushroom on top.
Garish with fresh basil and parmesan cheese.