UMAMI EXPLOSION! Parmigiano, Miso & Oyster Sauce
discover the rich intensity of umami with this linguine!- Gluten
- Tarwe
- Weekdieren
- Soja
- Milk (including lactose)
- Noten
- Walnoten
- May contain traces of allergens
- Ei
- Mosterd
- Soja
- Noten
- Pinda's
- Sesamzaad
There is a new ingredient in your box! Oyster sauce adds a savoury kick to any dish. Full of umami, slightly sweet, and delicious in stir-fries and marinades.
Ingredients
90 g
Linguine
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
100 g
Oyster mushrooms
15 g
Oyster sauce
(Contains: Weekdieren, Gluten, Soja, Tarwe)
20 g
Serrano ham
Ā½ piece
Onion
15 g
White miso paste
(Contains: Gluten, Tarwe, Soja)
1 piece
Garlic
10 g
Parmigiano Reggiano DOP
(Contains: Milk (including lactose))
100 g
Passata
Ā½
Tomato paste
10 g
Chopped walnuts
(Contains: Noten, Walnoten May be present: Noten, Pinda's, Sesamzaad)
Not included in your delivery
Ā½ tablespoon
Olive oil
50 milliliters
Water for the sauce
to taste
Black pepper
Nutrition Values
Cooking Steps
- Boil plenty of water in a pot or saucepan and cook the linguine for 10 - 12 minutes, then drain and set aside.
- Chop the onion and crush or mince the garlic.
- Mince the mushrooms (or use a food processor if preferred).
- Heat a drizzle of olive oil in a large frying pan over medium-high heat and fry the onion with the garlic for 1 - 2 minutes.
- Add the mushrooms and fry over high heat for 6 - 8 minutes, stirring occasionally, until they have released their moisture.
- Lower the heat to medium-high, then stir in the tomato paste and cook for 1 minute.
- Deglaze with the water for the sauce, then add the miso paste* and the passata.
*Take care, this ingredient is salty! Use as preferred.
- Stir in the oyster sauce and season with pepper (see Tip).
- Simmer over a low heat for 5 - 7 minutes.
- Meanwhile, grate the Parmigiano Reggiano.
Health Tip: if you're watching your salt intake, skip the oyster sauce here and then add some later as preferred when serving.
- Transfer a third of the sauce to the linguine and toss well to coat.
- Serve the linguine in bowls or deep plates and top with the rest of the sauce.
- Top with the Serrano ham, then garnish with the walnuts and the Parmigiano Reggiano.
