Vegetarian pasta with mushrooms from the Big Green Egg
Sustainable cooking on your Big Green Egg? Make use of residual heat to make this vegetarian pasta with mushrooms.
Ingredients
- 10 pieces of porcini mushrooms
- extra virgin olive oil
- 250 g pappardelle
- 200 ml whipping cream
- 100 ml water
- 1 tbsp soy sauce
- 2 onions
- 8 shiitake mushrooms
- handful of rocket
- 100 g Parmesan cheese
- 1 black truffle (optional)
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