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Dans la lune

February 21, 2018

Mushrooms and eggplants pasta sauce

Mushroom and eggplant pasta sauce

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5
Mushroom and eggplant pasta sauce

Ingredients

  • 2 tbsp olive oil
  • 2 garlic cloves - chopped
  • * Its convenient to use "Manual Food Chopper" to chop for a small amount:)

- Ingredient A -

  • 480g brown mushroom - cut into 1cm cube
  • 1 eggplant (about 350g) - cut into 1cm cube
  • 1 onion - cut into 1cm cube

- Ingredient B -

  • 1 tsp kosher salt
  • 1 tbsp brown sugar
  • 20g butter
  • 1 tbsp soy sauce
  • 1 tsp dashi powder

- Ingredient C -

  • 50g heavy cream
  • 250g sour cream
  • 150g fresh milk
  • 2 tbsp parmesan grated cheese - optional
  • 1 tsp paprika powder - not chili
  • 1 tsp garlic powder
  • salt and pepper to taste
  • 500g any pasta as you like

Instructions

  • 1. In a frying pan, heat 2 tbsp olive oil and fry the garlic until fragrant. Then add the ingredient A and cook over medium-high heat, stirring frequently until wilted. Add and mix the ingredient B to season. Remove from the heat and let it cool down.
  • 2. Add the lukewarm vegetable from #1 into your food processor and process until smooth.
  • 3. Transfer them into a frying-pan and add ingredient C. Heat over medium-high heat and bring it to a boil.
  • 4. Add the cooked pasta and mix gently. Serve hot!
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