D'Open Kitchen

COOKING FOR THE SOUL

Mushroom Pasta

Name: Mushroom Pasta
Ingredients: 300 g Arborio Rice; 1 litre of Water; 1 cube Veg/Chicken Stock; 3 tbsp Olive Oil; 1 each onions (diced); 3 cloves garlic (rough diced); 200 g White Mushrooms (chopped); 200 g Portobello Mushrooms (chopped); 1 tbsp Fresh parsley; 2 tbsp Parmesan cheese; 1-2 tsp Truffle Oil

Recipe by

Trish yee

Indulge in the earthy allure of our Mushroom Pasta recipe. Al dente pasta swirls are elegantly coated in a velvety sauce brimming with sautéed mushrooms, creating a symphony of umami-rich flavours that dance on your palate. This dish embodies the art of simplicity, celebrating the essence of fresh mushrooms and perfectly cooked pasta. Whether enjoyed as a satisfying solo meal or served as a canvas for culinary creativity, our Mushroom Pasta promises a taste of comfort and elegance, offering a wholesome and inviting dining experience in every forkful.

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Course Main Course

Cuisine Italian

Ingredients

300 g Arborio Rice
1 litre of Water
1 cube Veg/Chicken Stock
3 tbsp Olive Oil
1 each onions diced
3 cloves garlic rough diced
200 g White Mushrooms chopped
200 g Portobello Mushrooms chopped
1 tbsp Fresh parsley
2 tbsp Parmesan cheese
1-2 tsp Truffle Oil

Instructions

Heat up your stock (1 stock cube + 1 litre water) to a simmer.
Heat the Olive oil in large saucepan and add the onion, cook for a bit then add garlic. Cook over medium heat then add mushroom and saute until browned.
Add in rice and stir and add a ladleful of the stock and simmer and stir or until the liquid has been absorbed. Continue to add one ladleful of stock at a time until rice is plump and tender and just passed al-dente.
Add in truffle oil and stir well.
Remove from the heat and immediately add in chopped parsley, Parmesan and seasoned well with salt and pepper.

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.