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Asian Mushrooms Medley with Thai Basil Pesto Linguini

Ingredients

For 6 servings:

1 pkt linguini
Assorted sausages eg, our raw pork sausage, Thai style
100g fresh shitake mushrooms, thinly sliced
100g hon shimeji brown
2 large pcs black fungus mushrooms, soaked then sliced thinly
5 garlic, sliced
4 shallots, sliced thinly
2 tsp Thai fish sauce (optional)
1 tsp olive oil



For the Thai basil pesto
300g Thai basil leaves
200g pine nuts
5 cloves garlic
4 bird’s eye green chilli
1 chilli padi
300ml olive oil
Sea salt

Cooking Method

  1. Following instructions found on the packaging, boil pasta till al-dente. Set aside.

  2. To make the Thai basil pesto, blend all the ingredients in a food processor until you get a thick paste.

  3. Heat olive pan in a large pan and saute sliced garlic until fragrant.

  4. Add mushrooms and cook for a minute.

  5. Add pesto and stir well for 2 minutes. Add boiled pasta, toss well and add fish sauce. Mix well and serve.




Recipe provided by Chef Iskander Latiff, Executive Chef at Coriander Leaf

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No home deliveries from 21st December 2018 to 27th December 2018. Your shopping cart in the regular shopping site will be cleared if you choose to go to our Christmas shopping site now.



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