One-Pan Portobello Mushroom with Napa Cabbage and Capers
- Capers203 g47 kcal
- Cayenne pepper8 g25 kcal
- Egg noodles218 g837 kcal
- Napa cabbage1 head144 kcal
- Portobello mushroom2 piece37 kcal
- Savory1 bunch54 kcal
- Sea salt5 g0 kcal
- Sumac3 g8 kcal
- Tarragon1 bunch18 kcal
- Vegetable shortening32 g283 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Tender portobello mushroom paired with napa cabbage and capers and egg noodles, finished with tarragon and savory and a hit of cayenne pepper and sumac. 1. Pat the portobello mushroom dry and season with sea salt, cayenne pepper and sumac. 2. Heat vegetable shortening in a heavy pan and sauté the portobello mushroom until it develops a deep golden crust, about 9 minutes. 3. Add napa cabbage and capers to the pan and cook until just tender, stirring in tarragon and savory for fragrance. 4. Cook the egg noodles separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.