CAPELLINI AND MUSHROOMS WITH LEMON BUTTER AND CHEESE CRUNCH

 
Capellini and Mushrooms with Lemon Butter and Cheese Crunch

Total: 50 mins Ι Active: 30 mins

Nutritional Value / Person:

Calories: 470 kcal
Fat: 23g
Carbohydrates: 39g
Protein: 16g

  • Vegetarian

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CAPELLINI AND MUSHROOMS WITH LEMON BUTTER AND CHEESE CRUNCH

 

Total: 50 mins Ι Active: 30 mins

Nutritional Value / Person: 

Calories: 470 kcal
Fat: 23g
Carbohydrates: 39g
Protein: 16g

Capellini and Mushrooms with Lemon Butter and Cheese Crunch

Ken Hom is a well-known celebrity chef who travels the world in search of inspiration and to teach his lessons to whoever is smart enough to listen. He is involved in numerous restaurants, campaigns, shows and events around the globe and has truly become a name to be reckoned with in the culinary world. Ken Hom has definitely left a mark on our perception of Asian cuisine, so much so that he has ironically been described as “half man, half wok”, due to his Ken Hom woks which are so iconic that  one in seven households in the UK owns them. He is considered one of the world’s greatest authorities on oriental cooking, has received numerous awards for his accomplishments in the culinary arts, has published an array of books and has recently claimed the Hurun Lifetime Achievement award for his services to culinary culture.

Capellini and Mushrooms

Helena Rizzo

Nationality: Chinese-American
Profession: Chef and Restaurateuse  
Favorite Dish: Brazilian Maniocas​, baked and served with tucupi froth, coconut milk and white truffle oil 
Awards:World’s Best Female Chef and more.

Total Time

50 minutes

Active Time

30 minutes

Yield

4 - 6 portions

Calories / Portion

470 kcal

Ingredients
  • 500g capellini
  • 250g shiitake mushrooms
    sliced
  • 250g portobello mushrooms
    sliced
  • 100g butter
  • 2 lemons - juice
  • 1 lemon - zest
  • Handful parsley
    chopped
  • Handful chives
    chopped
  • 35ml soy sauce
  • 30ml olive oil
  • 100g aged Italian hard cheese
    grated
  • Salt for seasoning
How To
  • 1
    Lemon Butter:
    Let the butter rest in room temperature until it is soft. Take a pan on medium heat and squeeze in the juice of 2 lemons. Let it reduce, around half the volume. Then take it off the heat and add the butter whilst stirring quickly until it fully combines. Once ready let it rest in the fridge.
  • 2
    Cheese Crunch
    Place the grated cheese on a non-stick baking sheet and form thin rectangles. Bake them at 150°C until they are crunchy and golden.
  • 3
    Pasta and Mushrooms - Step 1
    Cook Capellini in boiling salted water until al dente. In the meantime heat a frying pan and sauté the mushrooms with a drizzle of olive oil. Once golden brown, add the soy sauce and extract everything from the pan into a bowl with a spatula and store it.
  • 4
    Step 2
    Add ml of the pasta’s cooking water into the pan, with the lemon butter and parsley to deglaze. Put the pasta in the pan and give it a toss to then bring back the mushrooms.
  • 5
    Step 3
    Sauté all together. After a few tosses, turn off the heat and add the chives and lemon zest. Plate and serve with the cheese crunch on top. Bon Appetit!

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