Recipe Cuisine: Japanese
Theme: Meat-Free Marvels
Miso Yuzu Mushroom Pasta
By: Claire
Ingredients
- 200ml Oil
- 200g Tempera Flour
- 100g Enoki Mushrooms
- 5 Dried Shitake Mushrooms
- 200g of Curly fettuccine pasta
- 3 tablespoon of Sweet Miso Paste
- 1 tablespoon of Yuzu Dressing
- 50g of cream
- parmesan cheese
- Salt
- Black Pepper
- 50g of butter
- Fresh lemon juice
Product used in recipe
- KEWPIE - JAPANESE DRESSING YUZU
Method
- Cook dry Curly fettuccine pasta according to packaging
- Mix tempura flour with water till a smooth consistency. It coats the Enoki Mushroom with a thin layer of batter
- Heat the oil and deep fry the Enoki mushrooms till golden
- Heat butter in a pan and add in slices Shitake mushrooms and stir fry for 5 min. Remove and cool
- In a bowl, mix miso and yuzu seasoning and 100ml of pasta water. Mix till miso is fully dissolved
- Add the miso mix into the pan (not washed), cooked pasta and cream. Simmer for 3 min. Add mushrooms back into the pan
- Season with grinded salt and black pepper.
- Plate the pasta, add grated cheese and serve with side of tempura Enoki mushroom
