Levantine Wood Ear Mushroom over Angel Hair Pasta
Autor: Andrii M.
- Aioli125 ml850 kcal
- Capellini96 g356 kcal
- Grzyby mun334 g1002 kcal
- Kolendra ziarnista6 g18 kcal
- Mięta1 pęczek13 kcal
- Ogórecznik1 pęczek6 kcal
- Olej rzepakowy35 ml309 kcal
- Portulaka1 pęczek20 kcal
- Sól6 g0 kcal
- Suszone pomidory94 g243 kcal
- Szafran3 g9 kcal
- Ziemniaki3 szt.296 kcal
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Levantine-inspired comfort food: tender wood ear mushroom paired with purslane, sun-dried tomato and potato and angel hair pasta, finished with borage and mint and a hit of saffron and coriander seed. 1. Pat the wood ear mushroom dry and season with salt, saffron and coriander seed. 2. Heat canola oil in a heavy pan and grill the wood ear mushroom until it develops a deep golden crust, about 14 minutes. 3. Add purslane, sun-dried tomato and potato to the pan and cook until just tender, stirring in borage and mint for fragrance. 4. Cook the angel hair pasta separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of aioli before serving hot.