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Parmesan Sauce:

  • Butter 80 g
  • Onion (finely chopped) 120 g
  • Dry White Wine 60 ml
  • Garlic 11 g
  • 10 g Red chilli (finely chopped)
  • 89 g Shitake mushrooms (quartered)
  • 200 g Portobello mushrooms (roughly chopped)
  • 105 g Champignons de Paris mushrooms (quartered)
  • Parmesan shavings (to garnish)
  • 120 g Shimenji mushrooms (roughly chopped)
  • Salt 1 g

To Assemble:

  • Kale, deep fried
  • Parmesan shavings (to garnish)
  1. Parmesan Sauce:

    • Melt 60 g butter in a sauce pan, add onions and sauté until soft and translucent.
    • Add white wine, garlic, chilli, mushrooms and sauté for about 3-4 minutes.
    • Add cream, Knorr Professional Vegetable Stock Granules, Parmesan cheese and cooked pasta, bring to the boil and simmer for ± 3 minutes.
    • Melt 20 g butter and sauté Shimenji Mushrooms until golden brown.
    • Season with salt and pepper if necessary.
  2. To Assemble:

    • Put pasta in a pasta bowl, place shimenji mushrooms on top of the pasta and garnish with deep fried kale, and parmesan shavings