Home Recipes Creamy Mushroom Penne

Creamy Mushroom Penne

Made by Chef Soo Jer Yenn

Entrements and mousse

Creamy Mushroom Penne

Ingredients

Creamy Mushroom Penne

20 g Yellow Onion (chopped)
10 g Garlic (chopped)
10 g Unsalted Butter
75 g Button Mushroom (slice)
75 g Bunashimeji Mushroom (slice)
2 sprigs Fresh Thyme
250 g Mushroom Soup (as base)
+- 80 g Debic Cooking Cream
10 g Parmesan Cheese
5 g Lemon Juice
+- 400 g Penne Pasta (blanched)

Saute Asparagus

2 tsp Olive oil

2 g Garlic (chopped)
1 tbsp Water
4 stalks Asparagus (each cut into 4)

Parmesan Tuile

60 g Parmesan Cheese/Parmigiano Reggiano

2 g All Purpose Flour

0.2 g White Pepper

Preparation

Creamy Mushroom Penne

In a pan, sweat onion and garlic in butter until fragrant and translucent.

Add sliced mushrooms and sauté until caramelized. Season to taste.

Deglaze with mushroom soup base.

Stir in Debic Cooking Cream and reduce until desired thickness.

Finish with grated parmesan cheese, lemon juice and freshly ground black pepper.

Toss in blanched penne with mushroom cream sauce just before plating.

Saute Asparagus

In a pan, sweat garlic until fragrant.

Add in water and asparagus. Cover to steam.

Season to taste. Sauté until caramelize.

Set asparagus aside before plating.

Parmesan Tuile

Grate parmesan cheese and mix in flour and white pepper.

Spread thin on Silpat-lined tray.

Bake in 160°C until golden colour.

Assembly

Dish Plating

All tbsp Sauté Asparagus
6 nos Parmesan Tuile
a/n gm Black Pepper
1/8 nos Lemon Zest
5 nos Sundried Cherry Tomatoes
1 tsp Chopped Chives

Spoon the creamy mushroom penne onto a warm plate.

Arrange sautéed asparagus spears over the pasta for visual height.

Scatter sundried cherry tomatoes around to add colour and acidity.

Insert parmesan tuiles vertically into pasta.

Finish with a lemon zest, freshly cracked black pepper and chopped chives.

Recipe tags Entrements and mousse

debic for chefs

debic for chefs