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Parmesan Sauce:

To Assemble:

  • 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