Chef Philippe Pinon sweats assorted mushroom stems with shallots and garlic. He deglazes with saké and Madeira, reduces by half, adds cream and reduces it slightly.
He purées and strains it and seasons the liquid with salt and togarashi pepper.
He sautés oyster, shiitake and button mushrooms with sliced scallions, sun-dried tomatoes and garlic in butter until lightly browned and soft. He deglazes with mushroom stock, saké and Madeira. He adds the mushroom sauce along with grated Parmesan and thyme. At service he reheats parcooked linguine and the sauce. He plates the linguine and tops it with the sauce, roasted portobello slices and Parmesan.
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