Sea Breeze Mushroom Pasta

READY IN: 40minsYIELD: 800 g

INGREDIENTS

  • 250gangel hair pasta
  • 100gbutton mushrooms
  • 100g oysters meat
  • 25gcoriander
  • 50gcelery
  • 30gbutter
  • 200ml cooking cream (20% fat)
  • 1teaspoonrock salt
  • NUTRITION INFO

    Serving Size: 1 (207) g

    Servings Per Recipe:3

    Calories: 588.3

    Calories from Fat 274 g 47 %

    Total Fat 30.5 g 46 %

    Saturated Fat 18.5 g 92 %

    Cholesterol 96.8 mg 32 %

    Sodium 115.3 mg 4 %

    Total Carbohydrate65.7 g 21 %

    Dietary Fiber 3.4 g 13 %

    Sugars 3.1 g 12 %

    Protein 13.4 g 26 %

    DIRECTIONS

  • Cut button mushrooms into thin slices.
  • Mesh oysters meat using mortal and pestle.
  • Coarsely chopped celery and coriander.
  • Grind celery and coriander into paste in a grinder by adding 50 ml water.
  • Add a tbsp of rock salt and oil to 1500ml water in a pot.
  • Bring water to broil.
  • Add pasta.
  • Cook pasta for three minutes. After that, turn off fire and steep for 2 minutes.
  • Meanwhile melt butter in a pot and heat until it sizzles briskly.
  • Put in mushroom.
  • Sauté over medium heat until mushrooms are browned.
  • Pour in oyster puree and greens paste. In low heat, cook for a minutes with constant stirring.
  • Pour all cooking cream into the soup. Keep stirring and bring it to broil over medium heat. Add salt to taste.
  • Turn off fire. Put in cooked pasta.
  • Mix well and served hot.
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