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Let's use lots of mushroom, rich in dietary fibre, in this dish, a soft but chewy texture fettucine pasta.
Please try the concentrated flavor of this healthy pasta.
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Soft Mushroom Fettucine Pasta
Ingredients
| A: 4 eringi mushrooms (king trumpet mushroom), 2 bunches shimeji mushrooms, 1 bunch enokidake mushrooms, 1 bunch of maitake mushrooms, 2 teaspoons salt, 1/2 teaspoon garlic powder, 4 tablespoons olive oil, 4 tablespoons grape seed oil, a little pepper.
5 bags fettucine (600g), a little salt for boiling, a little dried seaweed (nori)
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| 1) Cut the various mushrooms in A into easy-to-eat pieces, and place them in a sealed container with the other ingredients. Mix well and leave overnight.
2) Fry the contents of the container in 1) till nice and tender, mix in with the boiled pasta.
3) Serve the pasta onto plates and decorate with the finely chopped seaweed (nori).
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[Made with the following vegetarian ingredients]
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Grape seed oil
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Italian EV olive oil
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Christmas Island salt
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Organic black pepper
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Spinach fettucine
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Garlic powder
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Dried seaweed fresh from the producers
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[Staff comment]
| You really get the full taste of the mushrooms in this recipe!
The fettucine is soft but chewy and really delicious. Really easy to make!
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