Truffled Mushroom Pasta

Cooking is a great way for families to bond and also provides a fun way for the little ones to get involved with daily household tasks! 

This simple but delicious recipe by renowned brewery and restaurant, Brewerkz, is bound to get some laughter going on in the kitchen and sighs of satisfaction at the dinner table. This recipe serves 2 but if you're cooking for more, simply multiply the amount of each ingredient accordingly to keep your family well fed! 

Truffled Mushroom Pasta
(Serves 2)

Ingredients:

• Delcecco capellini - 160g
• White truffle oil - 20g
• Mushroom truffle paste - 28g
• Shio kombu - 8g
• Sherry vinegar - 3g
• Ponzu - 4g
• Shimeiji mushroom - 30g
• White button mushroom - 30g
• Beancurd fritters - 14g
• Avruga caviar - 5g
• Tobiko (flying fish roe) - 5g
• Chives - 1 pinch

Method:

1. Bring a pot of water to a boil
2. Add 1tbsp salt and 1tbsp olive oil to the boiling water
3. Prepare the ice bath (a large bowl of water with ice)
4. Blanch the pasta for 1 min 30 secs
5. Drain immediately
6. Place the cooked pasta into the ice bath until pasta is cold. Drain the pasta.
7. Toss chilled pasta with truffle oil to prevent it from sticking
8. Place a mixing bowl in an ice bath to make it cold
9. To make the sauce, add truffle oil, mushroom truffle paste, shio kombu, sherry vinegar and ponzu to the mixture.
10. Add pasta to the sauce and toss well
11. Heat up a pan, sweat onions with better, saute the forest mushrooms and season with salt and pepper.

Assembling:

1. Use the pasta fork to twist the pasta, 80g per roll, and start plating.
2. Dress chives over the pasta
3. Garnish evenly with sauteed forest mushrooms
4. Top the pasta with caviar and tobiko for texture
5. Finish off with beancurd fritters for added texture