Levantine Wood Ear Mushroom over Angel Hair Pasta
- Aioli125 ml850 kcal
- Angel hair pasta96 g356 kcal
- Borage1 bunch6 kcal
- Canola oil35 ml309 kcal
- Coriander seed6 g18 kcal
- Mint1 bunch13 kcal
- Potato3 piece296 kcal
- Purslane1 bunch20 kcal
- Saffron3 g9 kcal
- Salt6 g0 kcal
- Sun-dried tomato94 g243 kcal
- Wood ear mushroom334 g1,002 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
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.