Ingredients
| 600g mushrooms | |
| 3 tablespoons rapeseed (canola) oil | |
| 300g Brussels sprouts, halved | |
| FOR THE CREAMY PASTA | |
| 600g pasta, such as campanelle | |
| 2 tablespoons rapeseed (canola) oil | |
| 75g shallots, finely chopped | |
| 1 tablespoon finely chopped garlic | |
| 1 tablespoon white wine vinegar | |
| 100ml roasted mushroom broth (see recipe) or vegetable stock | |
| 1 tablespoon cashew butter | |
| 1 teaspoon nutritional yeast | |
| FOR SERVING | |
| chives, finely chopped | |
| watercress | |
| sea salt flakes |
View the recipe collection here
Instructions
| 1. | Begin with the pasta. Cook following the package instructions. |
| 2. | Pour the oil into a saucepan and put on a medium heat. |
| 3. | Add the shallots and garlic and fry until soft without taking on any colour. |
| 4. | Add the vinegar and let it sizzle for about 10 minutes. |
| 5. | Add the broth, cashew butter and nutritional yeast and stir a few times. |
| 6. | Add the pasta and continue to stir until everything is thoroughly mixed. |
| 7. | Lower the heat slightly and simmer until it has all reduced down and the liquid has gone. |
| 8. | Clean and slice the mushrooms. |
| 9. | Heat the oil in a frying pan over a high heat. |
| 10. | Add the mushrooms, stirring constantly. |
| 11. | Fry the mushrooms for about 10 minutes until they take on a nice colour. |
| 12. | Add the mushrooms to the saucepan with the pasta and stir. |
| 13. | Add a little more oil to the frying pan, add the Brussels sprouts and fry them cut-side down until they colour. |
| 14. | Lower the heat slightly, turn them over and fry for a little longer. |
| 15. | Continue to fry them for another 10 minutes, stirring occasionally, until their leaves are crispy and they are slightly soft in the middle. |
| 16. | Place on a draining rack to allow any excess oil to drain. |
| 17. | Place a generous helping of pasta and mushrooms on each plate, accompanied by the Brussels sprouts. |
| 18. | Top with chives, watercress and a light sprinkling of salt flakes. |
This is an edited extract
from Mushrooms
by Martin Nordin,
photography by Martin
Nordin and Oskar Falck,
Hardie Grant Books,
RRP $39.99. Available
in stores nationally.