One-Pan Button Mushroom with Parsnip, Napa Cabbage and Cauliflower
- Berbere spice blend2 g7 kcal
- Bucatini67 g249 kcal
- Button mushroom253 g56 kcal
- Cauliflower1 piece138 kcal
- Curry powder3 g10 kcal
- Mint1 bunch13 kcal
- Napa cabbage1 head144 kcal
- Oyster sauce63 ml32 kcal
- Parsnip1 piece98 kcal
- Savory1 bunch54 kcal
- Sea salt3 g0 kcal
- Vegetable shortening23 g203 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Thai-inspired comfort food: tender button mushroom paired with parsnip, napa cabbage and cauliflower and bucatini, finished with mint and savory and a hit of curry powder and berbere spice blend. 1. Pat the button mushroom dry and season with sea salt, curry powder and berbere spice blend. 2. Heat vegetable shortening in a heavy pan and sauté the button mushroom until it develops a deep golden crust, about 15 minutes. 3. Add parsnip, napa cabbage and cauliflower to the pan and cook until just tender, stirring in mint and savory for fragrance. 4. Cook the bucatini separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of oyster sauce before serving hot.