Orecchiette with Mushrooms
This quick and easy dish will satisfy all your cravings for a creamy, mushroom pasta in no time! The mushrooms add a hearty flavor that will please vegetarians and meat-eaters alike, while the soft mascarpone adds just the right amount of creaminess.
Believe it or not, we were able to prepare this entire dish without any oil or water – including to cook the pasta! Thanks to Zepter Masterpiece Cookware and it’s unique 316-L stainless steel construction we’re able to cook at low heat and without adding any additional liquids during the preparation of most meals, ensuring maximum nutrient and flavor retention. Thanks to innovative URA technology all Masterpiece Cookware is completely non-stick and non-corrosive and contains no PTFE or PFOA. That means no toxic substances are produced during the cooking process!
Check out the detailed recipe below!
INGREDIENTS
- 500 g mixed mushrooms
- 500 g asparagus
- 100 g enoki mushrooms
- 100 g green peas
- 50 g arugula
- 100 g mascarpone
- 1 tbsp. pesto
- Pepper
PREPARATION
- Place thinly sliced asparagus, roughly chopped mushrooms, peas, multi-color orecchiette and enoki mushrooms into a cold Zepter frying pan, without any water or oil, and cover
- Cook at medium heat 160°C for 2 minutes, then lower heat to 90°C for an additional 10 minutes
- Turn off heat source, uncover frying pan and mix in sliced arugula, pepper, mascarpone and pesto
- Serve in Zepter porcelain
Chef Petra Geric
