Cooked - Tetsuya - Linguine with Oriental Mushroom Ragout

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Tetsuya - Linguine with Oriental Mushroom Ragout

2.0

50g linguine

30g shimeji mushrooms, sliced

4 shiitake mushrooms, sliced

12 oyster mushrooms, sliced

1 clove garlic, finely chopped

2 tablespoons olive oil

1 tablespoon sake

2 teaspoons mirin

½ tablespoon soy sauce

80ml chicken stock

1 tablespoon julienned parsley

Salt and pepper

2 tablespoons peeled and diced tomato

1 pinch chilli powder

1 teaspoon black sesame seeds

Chives, cut into 2cm lengths

Cook the linguine in plenty of salted boiling water until al dente. Drain and set aside.
Sauté the mushrooms and garlic in the olive oil.
Once the mushrooms have wilted, add the sake, mirin and soy sauce.
Then add the chicken stock.
When the mushrooms are cooked, add the pasta and parsley. Toss.
Taste and adjust the seasoning with salt and pepper.
Add the tomato, chilli powder, sesame seeds and chives.
Serve immediately.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍝Pasta

CuisineJapanese-italian Fusion

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 54 weeks ago

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