One-Pan Wood Ear Mushroom with Cherry Tomato, Green Beans and Water Chestnut
Autor: Andrii M.
- Chili w proszku4 g11 kcal
- Epazote1 pęczek6 kcal
- Fasolka szparagowa203 g63 kcal
- Grzyby mun180 g540 kcal
- Kasztan wodny195 g189 kcal
- Kostka bulionowa2 szt.88 kcal
- Ogórecznik1 pęczek6 kcal
- Olej słonecznikowy23 ml203 kcal
- Pomidorki koktajlowe2 szt.5 kcal
- Sos hoisin275 ml605 kcal
- Sól3 g0 kcal
- Tortellini z serem202 g156 kcal
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Tender wood ear mushroom paired with cherry tomato, green beans and water chestnut and cheese tortellini, finished with borage and epazote and a hit of chili powder and bouillon cube. 1. Pat the wood ear mushroom dry and season with salt, chili powder and bouillon cube. 2. Heat sunflower oil in a heavy pan and sear the wood ear mushroom until it develops a deep golden crust, about 14 minutes. 3. Add cherry tomato, green beans and water chestnut to the pan and cook until just tender, stirring in borage and epazote for fragrance. 4. Cook the cheese tortellini separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of hoisin sauce before serving hot.