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Cinnamon Cardamom Cloves
Penne rigate with watercress sauce and fried mushrooms
Wholegrain penne with fried oyster mushrooms and bundle mushrooms and a sauce of watercress, whipped cream and cheese
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Ingredients
Directions
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Peel and chop onion. Wipe mushrooms with kitchen paprikas and cut off hard ends of stalks. Cut oyster mushrooms into strips.
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Cook in pan with plenty of boiling water and salt penne in 6 to 8 minutes until done. Heat in pan 1 tablespoon oil and fruit onion gently for approx. 2 minutes.
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Keep 2 watercress sticks behind. Add rest of watercress and let shrinking all the time. Add whipped cream and puree whole with blender to smooth sauce.
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Add cheese and melt on low heat while stirring. Season with salt and pepper. Heat in frying pan oil residue and fry oyster mushrooms and bundle mushrooms in about 3 minutes brown, let moisture evaporate. Season with salt and pepper.
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Drain pasta and spread over two deep plates. Spoon watercress sauce over it and add mushrooms. Garnish with watercress.
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Nutrition
810Calories
Sodium36% DV855mg
Fat83% DV54g
Protein52% DV26g
Carbs18% DV53g
Fiber12% DV3g
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