Trumpeter With White Wine Recipes

LINGUINE WITH TRUMPET MUSHROOM "SCALLOPS"

Steps:

• Bring a large pot of water to a rolling boil. Salt aggressively and add the linguine. Cook until 3 minutes before the package says the pasta will be done. Use a liquid measuring cup to scoop out 1 cup (240 milliliters) of the pasta water, set the water aside, then drain the pasta.
• Meanwhile, heat the oil in a large skillet over medium-high heat. Add the mushrooms and season with 1 teaspoon each salt and pepper. Cook the mushrooms, stirring a few times, until golden brown on both sides, 10 to 14 minutes. You want them to brown nicely, so avoid stirring too much.
• Add the cooked pasta to the pan with 3/4 cup (180 milliliters) of the reserved pasta water and cook, stirring constantly, until the pasta is cooked through, 1 to 3 minutes more. Add the remaining 1/4 cup (60 milliliters) pasta water if the pasta is too dry.
• Remove from the heat, stir in the chives, lemon juice and butter, and season with 1 teaspoon salt and 1/4 teaspoon pepper. Serve hot.

TRUMPETER WITH WHITE WINE

Steps:

• **Just before fish is cooked.
• **Divide mash between 4 plates.
• **Place four equal portions of spinach on top of mash.
• Heat olive oil in frying pan.
• Season fish fillets and dust lightly in flour.
• When oil is hot, add fish to pan.
• Cook fish fillets for 2 minutes or until golden then turn and cook other side.
• Deglaze the pan with white wine, lemon juice and butter.
• Place in a hot oven (180C) for 3 minutes until fish is almost cooked.
• **When fish is cooked place on top of wasabi mashed potatoes and spinach. Reduce sauce by ½ then add chopped parsley in last seconds.
• Pour sauce over the fish.