| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Veg2, Vegetarian | 1 | Servings |
INGREDIENTS
| 1 | oz | Ceps, wild mushrooms |
| 2 | oz | Butter or margarine |
| 1 | T | Olive oil |
| 6 | Shallots or 1 medium onion | |
| peeled and chopped | ||
| 2 | Cloves garlic, crushed | |
| 6 | oz | Field mushrooms, wiped and |
| finely | ||
| chopped | ||
| 1 | lb | Broccoli, divided into small |
| florets | ||
| Half a lemon, juice of | ||
| 1 | lb | Fresh wholemeal tagliatelle |
| Salt and pepper | ||
| Grated vegetarian Parmesan | ||
| cheese |
INSTRUCTIONS
Wash the ceps thoroughly in cold running water. Put them in a small bowl and cover with hot water; leave for 15 minutes. Heat the butter and oil and gently fry the shallots and garlic until quite soft. Add the chopped fresh mushrooms and cook for a further 5 minutes. Drain the ceps, reserving the soaking liquid. Chop finely then add to the fresh mushroom mixture with 4tbsp soaking liquid and continue to cook over a low heat. Steam the broccoli florets in a separate pan for 3-4 minutes until they are tender but still crunchy. Drain and mix with the mushroom mixture. Add the lemon juice and season well. In a large pan of boiling salted water, cook the fresh pasta for three minutes until just tender. Drain and quickly mix into the saut. Serve immediately. Hand round the Parmesan separately. Converted by MC_Buster. NOTES : Ceps (wild mushrooms) add a rich woody flavour to this saut. They are an expensive ingredient but a little goes a long way. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1481
Calories From Fat: 979
Total Fat: 111.4g
Cholesterol: 156.5mg
Sodium: 3792.5mg
Potassium: 2448.8mg
Carbohydrates: 47.7g
Fiber: 8.4g
Sugar: 4.2g
Protein: 88.5g