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Ingredientes
- 1 ounce Ceps, (wild mushrooms)
- 2 ounce Butter or possibly margarine
- 1 Tbsp. Extra virgin olive oil
- 6 x Shallots or possibly 1 medium onion, peeled and minced
- 2 x Cloves garlic, crushed
- 6 ounce Field mushrooms, wiped and finely minced
- 1 lb Broccoli, divided into small florets Half a lemon, juice of
- 1 lb Fresh wholemeal Fettuccine Salt and pepper Grated vegetarian Parmesan cheese
Direcciones
- 1. Wash the ceps thoroughly in cool running water. Put them in a small bowl and cover with warm water; leave for 15 min.
- 2. Heat the butter and oil and gently fry the shallots and garlic till quite soft. Add in the minced fresh mushrooms and cook for a further 5 min.
- 3. Drain the ceps, reserving the soaking liquid. Chop finely then add in to the fresh mushroom mix with 4tbsp soaking liquid and continue to cook over a low heat.
- 4. Steam the broccoli florets in a separate pan for 3-4 min till they are tender but still crunchy. Drain and mix with the mushroom mix. Add in the lemon juice and season well.
- 5. In a large pan of boiling salted water, cook the fresh pasta for three min till just tender. Drain and quickly mix into the saute/fry. Serve immediately. Hand round the Parmesan separately.
- NOTES : Ceps (wild mushrooms) add in a rich woody flavour to this saute/fry. They are an expensive ingredient but a little goes a long way.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 517g | |
| Calories 664 | |
| Calories from Fat 537 | 81% |
| Total Fat 61.1g | 76% |
| Saturated Fat 31.17g | 125% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 427mg | 18% |
| Potassium 1434mg | 41% |
| Total Carbs 25.54g | 7% |
| Dietary Fiber 9.0g | 30% |
| Sugars 7.51g | 5% |
| Protein 13.72g | 22% |
