BEEF & MUSHROOM LINGUINE

- ingredients
Ingredients | Amount | Unit | |
---|---|---|---|
Linguine (1 portion) | 10 | oz. (wt) | oz. (wt) |
CAB Short Rib (PREP) | 3 | oz. (wt) | |
Onion, Diced 1/8” (PREP) | 2 | oz. (wt) | |
Canola oil | 1 | oz. (wt) | |
Mushrooms, Sliced (PREP) | 2 | oz (wt) | |
Alfredo Sauce | 4 | oz (wt) | |
Beef Gravy (PREP) | 2 | oz (wt) | |
Lemon Juice | .25 | oz (wt) | |
Garlic Plus Seasoning | .1 | oz (wt) | |
Salt | .1 | oz (wt) | |
Pepper | .1 | oz (wt) | |
Parmesan Petals | .25 | oz (wt) | |
Green onion (garnish) | .5 | oz (wt) | |
Garlic toast | 1 | portion |
- Recipe Instructions:
- TOOLS: Mixing Bowl, Frying pan, tongs, rubber spatula
- PLATE: Pasta (coupe) plate
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
- 1. Prepare 1 portion of PREP Linguine in bain marie (hot water bath).
- 2. In frying pan over medium heat, add 1 oz canola oil, 2 oz diced onion, 3 oz sliced mushroom, salt, pepper, and garlic plus seasoning. Sautee until mushrooms soften and onions are translucent, approximately 2 minutes.
- 3. Add Alfredo sauce, lemon juice, beef gravy and 1 portion of pulled short rib to the mushroom and onion mixture. Mix well and stir continuously until sauce comes begins to bubble. Remove from heat.
- 4. Add heated linguine noodles to sauce mixture. Stir well to combine.
- 5. Using tongs and a twisting method, plate in centre of white coupe plate (pasta plate)
- 6. Garnish with green onion and parmesan petals.
- 7. Serve with garlic toast.
- Serve Immediately
- Important Note!
- Garnish has now changed to green onion. *Not pictured*
- Allergy Information
- TBD