Author: weera

Capellini & Wild Mushroom Vegan Pasta

(Tossed four mushroom ramen style, baby Spinach, Snow peas and mushroom consomme)

Ingredients:-

· Capellini Pasta – 90 gms

· Button mushroom – 60 gms

· Shiitake mushroom – 10 gms

· Porcini mushroom – 08 gms

· Olive oil – 15 ml

· Basil leaf – 1 gm

· Baby Spinach – 20 gms

· Snow peas – 10 gms

· Mushroom broth – 60 ml

· Salt – 1 gm

· Pepper – 1 gm

· Fresh green Chilli – 2 gms

· Chopped Parsley

Ingredients mushroom consommé:

– 20 gms Shitake Mushroom

– 470 gms Button Mushroom

– 10 gms Porcini Mushroom

– 50 gms Shallot

– 60 gms Carrot

– 30 gms Celery

– 1 Bay Leaf

– 500 gms Vegetable Stock

– 5 gms Sea Salt

– Black Pepper

– 15 ml Olive Oil

How to make mushroom consommé:

1. Wash, clean and finely chop the mushroom, roughly chop all the vegetables.

2. I the medium sauce pan over slow flame, add olive oil and let it heat up for a while. Add bay leaf and black pepper, then add the chopped mushroom and all the vegetables.

3. Boil the mixture for about 15-20 mins, remove from heat.

4. Strain the consommé through a fine mesh sieve, pressing on the solids to remove as much liquid as possible. Discard the solid. Season the liquid and reserve it for future.

Procedure:-

1. Blanch the Capellini pasta to a la dente. (Means: Pasta that is cooked should be firm to bite.)

2. Wash and slice the button mushrooms, soak the shiitake and porcini mushrooms and slice into small pieces.

3. Wash and clean the baby spinach, snow peas and season it with Salt and pepper

4. In a pan over medium heat, add olive oil and let it warm up. Add sliced mushroom. Sauté for 1-2 minutes, then add spinach, snow peas and basil. Sauté again for 1-2 min, and then add mushroom consommé.

5. Stir the above ingredients on a simmer flame for about 2-3 minutes, add basil and parsely followed by pasta and give it a nice toss.

6. Garnish with basil leaves and thin slices of green chilli.

Credits:

Restaurant: Fio Cookhouse & Bar, Nehru Place

Videographer: Ramesh Sharma

Editor: Aayush Tandon

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Ingredient
• Arugula Lettuce – 40 gms
• Pomello Segment – 30 gms
• Candied Walnut – 10 gms
• Roasted Beetroot – 25 gms
• Cherry Tomato – 10grms
• Asparagus – 25 gms
• Orange Vinaigrette – 150 ml
• Boiled Quinoa

Preparation:-
1. Wash and clean the lettuces and put in an ice-bath for 15-20 minutes, so that the leaves get crispy.
2. Peel and pull the pomello segments and keep aside.
3. Blanch the quinoa till it becomes soft.
4. Candy the walnuts in caramelized sugar.
5. Roast the beetroot in a pre-heated oven at 180 degrees for 5-6 minutes.
6. Blanch the asparagus for a minute, put in ice water, then cut it into 1.5 inches of size.
7. For orange vinaigrette
Ingredients: Orange Juice, fresh mint, fresh thyme, orange zest, red wine vinegar, honey, salt & pepper.
How to make it?
1. Reduce the orange juice to have the quantity, finely chopped mint and thyme.
2. In a bowl, add all the ingredients, whisk properly so that all the ingredients mix properly.

Procedure:-
1. Arrange the Lettuce in a serving plate
2. Add Pomello, beetroot, asparagus, cherry tomato, quinoa and orange vinaigrette
3. Sprinkle the walnuts on salad and serve chilled.

Credits:

Restaurant: Fio Cookhouse & Bar

Videographer: Ramesh Sharma

Editor: Aayush Tandon