Duck Sauce-Glazed Portobello Mushroom with Leek
- Beef tallow45 g406 kcal
- Dried parsley3 g9 kcal
- Duck sauce205 ml451 kcal
- Fusilli pasta187 g694 kcal
- Leek1 piece61 kcal
- Onion powder6 g20 kcal
- Portobello mushroom1 piece19 kcal
- Pumpkin109 g37 kcal
- Rosemary3 sprig8 kcal
- Salt4 g0 kcal
- Thyme1 sprig1 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Tuscan-inspired comfort food: tender portobello mushroom paired with leek and pumpkin and fusilli pasta, finished with rosemary and thyme and a hit of onion powder and dried parsley. 1. Pat the portobello mushroom dry and season with salt, onion powder and dried parsley. 2. Heat beef tallow in a heavy pan and braise the portobello mushroom until it develops a deep golden crust, about 15 minutes. 3. Add leek and pumpkin to the pan and cook until just tender, stirring in rosemary and thyme for fragrance. 4. Cook the fusilli pasta separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of duck sauce before serving hot.