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."
Ingredients : (To Serve 1)
|fresh straw mushrooms||29g|
|fresh shiitake mushrooms||29g|
|fresh oyster mushrooms||29g|
|fresh enokitake mushrooms||29g|
|canola oil||1 teaspoon|
|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.|
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