6 medium stuffing mushrooms, cleaned and cored out for stuffing
1 spicy Chorizo sausage, minced
4 cloves garlic, roasted and minced
1lb fresh (or frozen) spinach
1 handful fresh cilantro, chopped
1 large scallion, sliced thin
1/4 cup bread crumbs
1/2 cup shredded Pecorino cheese
1/2 cup dry Chardonnay
1/2 stick butter (or margarine)
1 tbsp Extra virgin olive oil
cracked pepper and kosher salt to taste

Preheat oven to 350 degrees.

In a large skillet, saute the chorizo. After browned, add olive oil and saute garlic and scallions then add spinach and cilantro stir quickly and add 1/4 cup of the Chardonnay, salt and pepper and allow to reduce.

After reduction, let cool by transferring contents into a bowl. Add to this bowl, 1/2 of the Pecorino cheese and all of the bread crumbs. Stir thoroughly.

In a greased glass baking dish, place stuffing mushrooms open side up, stuff each judiciously with contents from bowl. Place in oven, uncovered for 15-20 minutes, until top of stuffing is baked.

While mushrooms are baking, prepare Chardonnay pecorino sauce: In small saucepan on medium heat, add butter, Chardonnay and rest of pecorinoi cheese. Add cracked pepper. Stir while turning up heat until almost a boil. Once sauce thickens, put on lowest heat setting and cover. To plate, Remove mushrooms and place on center of plate, and drizzle the Chardonnay pecorino cheese sauce over top.

1/3 lb linguini
3 cloves garlic, sliced
1/2 medium onion, chopped
1/4 teaspoon red pepper flakes
6 medium dehydrated shitake mushrooms (rehydrated in one cup of sweet wine), sliced
4 slices prosciutto , diced into tiny "chunks"
6 slices pancetta or round canadian bacon, thinly sliced
1 12oz can chicken broth
3 tbsp fresh pesto
2 tbsp butter or margarine
extra virgin olive oil
pecorino romano cheese

Reserve the sweet wine that rehydrated the shitake mushrooms. Bring 2 quarts of water to boil - to cook linguini for 8 minutes. In a medium sauce/fry pan over high heat, drizzle a little olive oil to saute onion, garlic for a few minutes then add prosciutto and canadian bacon, shitake mushrooms with sweet wine, stir for another minute or two. Add chicken broth, red pepper flakes, pesto - keep heat on high, allowing broth to boil down to less than a soup then add butter or margarine. Put on simmer. Drain and combine cooked linguini and stir in to insure all pasta is covered. Serve hot on large plate/dish - grate fresh pecorino cheese. Enjoy!