Sea Breeze Mushroom Pasta

READY IN: 40minsYIELD: 800 g

250gangel hair pasta

100gbutton mushrooms

100g oysters meat

25gcoriander

50gcelery

30gbutter

200ml cooking cream (20% fat)

1teaspoonrock salt

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 %

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.