We had a lovely box of wild muchrooms with our veg box so I made a nice pasta dish that turned out well. We also had a large bag of Kale, now I quite like Kale but there was too much of it for the week, we'd have to eat it every day, so I thought about cooking it in a really hot oven with some fry light and a little salt until it was nice and crispy, what a treat!
Ingredients
A good selection of wild mushrooms, any will do
20g dried porcini mushroom just covered in boiling water and soaked for about 10 minutes
1 onion finely chopped
4 cloves garlic, crushed
20ml single cream substitute - we use soya cream
1 tablespoon zero fat plain quark
a good handful of kale, stalks cut out and torn into roughly 4cm pieces
fry light - I used the olive oil flavoured one
100g Tagliatelle
Method
Preheat the oven to it's top temperature (250C for mine).
Make mushroom sauce in a sauté pan. Wipe the mushrooms clean - don't wash them as this adds too much water, a damp cloth will get rid of any stray bits of dirt on them, then trim the stalks to get rid of the dried bottoms. Slice them roughly.
Take the onion and garlic and fry gently in fry light over a medium to low heat until soft but not coloured.
Add the fresh mushrooms and mix with the onion and garlic. Drain the porcini mushrooms keeping the liquid for later, roughly chop them and add to the pan, stirring well. Once the mushrooms are cooked, stir through the soya cream and quark and stir to combine. Add enough mushroom water to get the sauce consistency you want, then keep warm.
Cook the Tagliatelle as per the instructions, drain and add to the pan, mix together to coat the pasta in the mushrooms mix and keep warm.
Add the prepared kale to a non stick baking sheet, add a little salt and spray with fry light, Put them in the top of the oven for a couple of minutes - no more - until they crisp up and start to brown a little.
Serve the pasta and top with the kale crisps and enjoy :-)
No comments:
Post a Comment