Mushrooms tagliatelle
Servings: 4
Calories: 400kcal
Ingredients
- 300 g chanterelle mushrooms I had frozen ones
- 125 g porcini mushrooms I had frozen ones
- 200 g oyster mushrooms
- 200 g portabella mushrooms
- 250 g wood ear mushrooms also known as 'mu-err mushrooms'
- 2 red onions
- 2 garlic cloves
- 1 red bell pepper
- 1 tbsp sweet pepper paste
- 500 ml boiling water
- 1 tbsp dried vegetable mix vegeta
- 6 tbsp soy sauce
- 3 tbsp teriyaki sauce
- 2 tbsp corn starch
- 300 g whole semolina tagliatelle
- salt and pepper to taste
Instructions
- Wash and slice the fresh mushrooms. Add the frozen ones to a bowl and pour the boiling water over them.
- Peel and finely dice the onions and the garlic cloves. Heat up a deep pan and add them to it, stir for one minute.
- Add the fresh mushrooms and a pinch of salt, put the lid on and leave to fry for 2 minutes.
- Take the lid away and add the defrosted mushrooms and half of the water they were left in. Put the lid back on and leave to simmer on low heat for 15 minutes.
- Cut the bell pepper into thin slices then add it to the pot, along with the dry vegetable mix (vegeta) and the remaining water from the bowl where the mushrooms were defrosted. Stir and leave to simmer on low heat for 10 minutes.
- Take the lid away, add the wood-ear mushrooms, then add the soy sauce and the teriyaki one. Mix together and boil for a minute or two.
- Blend the corn starch with some of the sauce until a fluid mix is obtained, then add it to the pot and stir continuously for 1 minute. Season with salt and pepper if needed.
- Boil the pasta according to the package instructions.
- Serve the mushrooms stew with the pasta while hot.