Linguine with Portobello "Truffles"

Linguine with Portobello "Truffles"

1 (8-ounce) package uncooked linguine pasta - (If using as a first course dish, use 1 1/2 ounces pasta per person.)
2 large portobello mushrooms
3 to 4 tablespoons butter
Coaarse salt and freshly ground pepper to taste
2 to 3 teaspoons white truffle oil

Cook linguine pasta according to package directions to al dente; drain and return to pan to keep warm. NOTE: Reserve a little of the hot pasta water to moisten the pasta later.

Remove the stems of the portobello mushrooms. Place the caps on a plate with the gills side up. With a paring knife, cut the mushrooms in half and begin to scrape the gills away from the cap where they meet. You will notice that the gills look like small, rectangular chopped truffles as they drop onto the plate. Repeat with the other mushroom halves. Reserve the gills for the "truffles" to sprinkle on top of the pasta dish when finished.

Source http://whatscookingamerica.net