Portobellotano

Portobello mushroom & spinach over linguini pasta with a leek cream sauce.

Sauce:
2 TBSP cooking oil
1 cup leeks, split, cleaned and cut in 1 inch pieces
1/2 cup white wine
1 qt heavy cream
1/2 tsp Kosher salt
dash white pepper

Mushrooms:
2 portobello mushrooms
kosher salt
black pepper
1/4 tsp granulate garlic
2 TBSP white wine
2 TBSP olive oil

Spinach:
1/2 lb frozen spinach
1 clove garlic
1 TBSP cooking oil
salt and pepper

1/2 lb linguini cooked according to package
Parmesan cheese, grated

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