National Culinary Review

Roast in 350ºF oven until tender. Set aside to cool. 2) Par-cook linguini. 3) Melt butter; sauté white, oyster and shiitake mushrooms, scallions, sun-dried tomatoes and garlic until lightly browned and soft. Season with salt. Deglaze pan with vegetable stock, sake, and Madeira. Add Sake-Madeira Sauce, 6 oz. Parmesan and thyme. Simmer until slightly thickened and flavorful. Set aside to cool. 4) For each serving, to order: Reheat 1 cup linguini. Reheat about 1 cup sauce and vegetables over low heat. Thinly slice 1 portobello; reheat 3-4 slices under broiler. Plate linguini; top with sauce, portobello slices and sprinkling of Parmesan.

California Avocado Commission

Avocado Pasta
Bill Seaberry, General Manager
Sixth Street Grill
Eugene, Ore.

Toss to combine. 3) To assemble: Mound pasta on plate. Garnish with avocado slices, diced tomatoes, cilantro and cheese. Serve.

Yield: 4 servings

Sake-Madeira Sauce
3 lbs. mushroom stems, washed
¾ cup sliced shallots
6 T. minced garlic
2 cups sake
1 quart Madeira wine
3 quarts heavy whipping cream
Kosher salt, to taste
Togarashi pepper spices, to taste

Guacamole

½ oz. fresh lime juice

¼ oz. cilantro, chopped

½ t. minced garlic

¹⁄ 8 oz. jalapeño, stemmed, seeded, finely minced

½ tsp. kosher salt

¼ tsp. coarse ground pepper

7 oz. mashed fresh California avocado

Method: Put lime juice, cilantro, garlic, jalapeño, salt and pepper in bowl. Add avocado; mash with fork to combine.

The National Culinary Review | October 2009

46

Method: Sweat mushroom stems, shallots and garlic. Deglaze pan with sake and Madeira. Simmer to reduce by half. Add cream; reduce until slightly thicker, or to desired consistency. Purée contents of pan. Strain through fine-mesh strainer, pressing on mixture lightly; discard solids. Season to taste with salt and pepper. Cool in ice bath.

14 oz. fresh fettuccine

2 oz. oil (75/25 olive oil/canola oil blend) 1 oz. minced garlic 5 oz. white wine 16 oz. heavy cream 6 oz. Guacamole (recipe follows) 1 oz. cilantro, minced Salt and white pepper, to taste 8 oz. fresh California avocado slices (fanned) 4 oz. Roma tomatoes, diced 2 T. cilantro, chopped 2 oz. Monterey Jack cheese, grated

1) Bring large pot of water to a boil. Add fettuccine; boil 3-4 minutes until al dente. Strain. 2) Heat oil in pan over medium heat. Add garlic; sauté for 1 minute. Deglaze pan with wine. Add cream; simmer to reduce by 20%. Add Guacamole, cilantro and fettuccine to pan. Season with salt and white pepper