Fusion Cooking: Oriental Mushroom Pasta Recipe

Fusion Cooking: An Oriental and European fusion recipe for a mushroom pasta using shitake and oyster mushrooms.

If looking for a dish to impress but sick of serving the same old national cuisines, why not consider an experiment with fusion cooking? Here is a recipe for a fusion pasta dish which requires little time and uses ingredients which are readily available in all of the major supermarkets.

Fusion Cooking: Ingredients Required for an Oriental Mushroom Pasta Recipe

Note on the ingredients:

The shiitake mushrooms are essential to the flavour of the dish, use a variety which have been slightly dried before sale. The tofu used should be of a firm variety, this will prevent disintegration in the cooking process. Do not use a silken variety as this will melt away in the cooking process.

In cutting the oyster mushrooms, take a rough approach as this will improve presentation. Slicing may not be required at all, if small enough specimens can be obtained.

• 2 tbs Sunflower oil
• 1 White onion – Diced
• 2 Cloves of garlic – Crushed, try to find a Chinese variety
• 200g Stiff Tofu – Cubed into large chunks
• 300g Shiitake mushrooms – Large slices
• 300g Oyster mushrooms – Roughly cut, leave whole if possible
• 350g Pasta – Tagliatelle is best, although this is a personal choice
• 500g Spinach – Torn
• 2 tbs Sesame seeds
• 1 tbs Soya sauce
• Drizzle of toasted sesame oil

Fusion Cooking: How to Make an Oriental Mushroom Pasta

Pasta:

1. Pasta – Simply cook the pasta in a pan of salted boiling water, using ones usual method. Drain the pasta and put to one side until later. Consider adding a drizzle of oil to stop the pasta drying out.

Sauce:

1. Heat the sunflower oil in a large wok, add the onion and garlic and fry until soft. Do not allow the onion to caramelise.
2. Add the tofu and Shiitake mushrooms and fry until the tofu begins to brown.
3. Add the oyster mushrooms and spinach and cook until the spinach has wilted.
4. Stir in a drizzle of toasted sesame oil and the soya sauce.
5. The sauce should now be cooked, add the pasta to the wok and stir through.
6. Finally, serve the pasta in large bowls and sprinkle the sesame seeds over the dish, one may also add an extra dash of sesame oil if desired.

The recipe should provide enough to feed around four people, the dish can be served as a standalone. However, the dish goes well with rustic style Mediterranean breads or a lightly dressed green salad.