One-Pan Button Mushroom with Parsnip, Napa Cabbage and Cauliflower

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.