Ingredients:-
- Capellini Pasta – 90 gms
- Button mushroom – 60 gms
- Shiitake mushroom – 10 gms
- Porcini mushroom – 08 gms
- Olive oil – 15 ml
- Basil leaf – 1 gm
- Baby Spinach – 20 gms
- Snow peas – 10 gms
- Mushroom broth – 60 ml
- Salt – 1 gm · Pepper – 1 gm
- Fresh green Chilli – 2 gms
- Chopped Parsley
Ingredients mushroom consommé:
– 20 gms Shitake Mushroom
– 470 gms Button Mushroom
– 10 gms Porcini Mushroom
– 50 gms Shallot
– 60 gms Carrot
– 30 gms Celery
– 1 Bay Leaf
– 500 gms Vegetable Stock
– 5 gms Sea Salt
– Black Pepper
– 15 ml Olive Oil
How to make mushroom consommé:
- Wash, clean and finely chop the mushroom, roughly chop all the vegetables.
- I the medium sauce pan over slow flame, add olive oil and let it heat up for a while. Add bay leaf and black pepper, then add the chopped mushroom and all the vegetables.
- Boil the mixture for about 15-20 mins, remove from heat.
- Strain the consommé through a fine mesh sieve, pressing on the solids to remove as much liquid as possible. Discard the solid. Season the liquid and reserve it for future.
Procedure:-
- Blanch the Capellini pasta to a la dente. (Means: Pasta that is cooked should be firm to bite.)
- Wash and slice the button mushrooms, soak the shiitake and porcini mushrooms and slice into small pieces.
- Wash and clean the baby spinach, snow peas and season it with Salt and pepper
- In a pan over medium heat, add olive oil and let it warm up. Add sliced mushroom. Sauté for 1-2 minutes, then add spinach, snow peas and basil. Sauté again for 1-2 min, and then add mushroom consommé.
- Stir the above ingredients on a simmer flame for about 2-3 minutes, add basil and parsely followed by pasta and give it a nice toss.
- Garnish with basil leaves and thin slices of green chilli.
Credits:
Restaurant: Fio Cookhouse & Bar, Nehru Place
Videographer: Ramesh Sharma
Editor: Aayush Tandon
Date: 11 sept 2018
Source: https://www.youtube.com/watch?v=JUcmgnEXyIY&t=19s
