King Oyster Mushroom "Scallops"
over creamy pappardelle with lemon, spinach and parmesan
Informations supplémentaires
35 min.
|
739 kcal
|
easy
|
|
Printable version
1. Setup
Bring a large pot of salted water to a boil. Cut the mushroom stems into slices of about 1 cm thick to mimic scallops. Hatch the mushroom scallops. Thinly slice the heads. Zest the lemon. Chop the parsley.
2. Cook the pasta
Remove 1/2 2P | 2/3 3P cup of hot water from the pot and add the miso and 0.5 2P | 0.5 3P crumbled broth cube. Place in bowl with mushroom scallops and the sauce mixture. Let marinate. Add the pasta to the pot of water and cook for 6-8 minutes or until tender. Reserve 1/4 |1/3 cup of the cooking water. Drain.
3. Cook the mushroom heads
Wam up a pan over medium-high heat. Add the almonds and roast 3-4 minutes or until browned. Remove from the pan. Add a drizzle of oil and 1 tbsp. of butter in the pan. Add the mushroom caps and cook for 3-4 minutes. Add salt. Add the spinach and cook 1-2 minutes.
4. Cook the mushroom scallops
Warm up a drizzle of oil in another pan over medium heat. When the oil is hot, add the mushroom scallops and half of the broth and cook 3-5 minutes or until the broth has evaporated. Flip the mushrooms, add the rest of the broth and cook 3-5 minutes more or until both sides are colored.
5. Add the pasta
Add the cooked pasta to the pan of spinach with the cream, the cooking water, the lemon zest, the juice of half a lemon and pepper. Cook 1-2 minutes. Add half of the parmesan and the parsley. Mix.
6. Plate your dish
Serve the pasta and garnish with the mushroom scallops, the almonds and the remaining parmesan. Add lemon juice, to taste. Bon appétit!
200gKing Oyster Mushrooms
180gEgg Pappardelle Pasta
0.5unitLemon
1unitFresh Italian Parsley
40gBaby Spinach
30gGrana Padano Cheese
20gSlivered Almonds
180mlCream 18%
5gMiso Paste
0.5unitVegetable Broth Cube(s)
75mlSauce Mix (soy sauce,maple syrup)
What you need
Pans, Tongs, Bowls, Pot, Strainer.
739 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
99g
33%
fat
28g
43%
cholesterol
126mg
42%
fiber
8g
32%
protein
28g
saturated
11g
55%
sodium
1487mg
62%
sugar
22g
trans
0g