Spaghetti with Black Truffle and Wild Mushrooms
Accredited Practising Dietitian (DAA) and the President of Hong Kong
Nutrition Association, Mr Frankie SIU said, "The recipe
encompasses a great variety of mushrooms. Mushrooms have more dietary
fibre than other usual vegetables. Moreover, mushrooms have a unique
flavour "umami" and thus the use of condiments can be
reduced. It facilitates the practice of having less salt."
Available in Other Languages
Tagalog and Indonesian versions are extracted from the Less-Salt-and-Sugar Recipes published by the Committee of Reduction of Salt and Sugar in Food.
Ingredients : (To Serve 1)
| black truffle | 10g |
| fresh straw mushrooms | 29g |
| fresh shiitake mushrooms | 29g |
| fresh oyster mushrooms | 29g |
| fresh enokitake mushrooms | 29g |
| spaghetti | 140g |
Seasonings:
| salt | ⅙ teaspoon |
| canola oil | 1 teaspoon |
| herbs | Small amount |
Cooking Method:
| 1. | Wash the straw mushrooms, shiitake mushrooms, oyster mushrooms and enokitake mushrooms. Blanch and set aside. |
| 2. | Bring water to boil and cook the spaghetti. Set aside. |
| 3. | Heat oil. Stir-fry the straw mushrooms, shiitake mushrooms, oyster mushrooms and enokitake mushrooms. Add salt and stir-fry the spaghetti with the ingredients until done. |
| 4. | To serve, sprinkle the herbs and black truffle onto the dish. |
Per Serving:
| Energy (kcal) | 597 |
| Carbohydrate (g) | 112 |
| Protein (g) | 22 |
| Fat (g) | 7 |
| Cholesterol (mg) | 6 |
| Sodium (mg) | 414 |
The energy and nutrient content is estimated according to the information
compiled from the USDA Nutrient Data Laboratory. Values are for reference
only.
This recipe is provided by Love Café.
Extract from CookSmart, Issue 25
