Authentic Asian Sauces
Baked Mushroom with Black Truffle and Oyster Sauce in Shell Pasta
What You Will Need
Ingredients
- 8 pcs Shell pasta (cooked)
- 80 g White mushrooms (finely diced)
- 80 g Fresh shiitake mushrooms (finely diced)
- 50 g Onion (minced)
- 2 tsp Lee Kum Kee Minced Garlic
- 25 g Mozzarella cheese (shredded)
- 25 g Cheddar cheese (shredded)
- 30 g Parmesan cheese (shredded)
- 30 g Truffle sauce
Seasoning
- 2 tbsp Lee Kum Kee Premium Oyster Sauce
- 1 tbsp Water
Made with
Lee Kum Kee products
How to make it
-
Heat the wok. Sauté onions and minced garlic, then add white mushrooms and shiitake mushrooms. Add seasoning mix. Let mushrooms cook until the sauce thickens and reduces to make the filling. Plate and set aside.
-
Stuff the jumbo shell pasta with the mixed mushroom filling. Scatter each of the three cheeses over the top and add truffle sauce.
-
Bake for 5–8 minutes in a 180°C preheated oven.