600g mushrooms
3 tablespoons rapeseed (canola) oil
300g Brussels sprouts, halved
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
chives, finely chopped
sea salt flakes

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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.