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Categories:
noodles button mushroom cornstarch pancetta sweet butter onion garlic nutmeg tomato paste cream madras curry soy sauce chives Parmesan cheese salt
Viewed: 12 - Published at: 5 years agoIngredients
- 1 cup beet (canned or cooked and processed in a food processor )
- 1 lb soba noodles, cooked
- 1 lb button mushroom
- 2 tablespoons cornstarch
- 4 ounces pancetta
- 2 tablespoons sweet butter
- 1/2 onion, diced (he used yellow onion)
- 4 garlic cloves, minced with a microplane
- 1 pinch nutmeg
- 1 (4 ounce) can tomato paste
- 1/2 cup cream
- 1 teaspoon madras curry
- 1 tablespoon soy sauce
- 2 tablespoons chives, chopped
- 4 tablespoons parmesan cheese, grated
- salt & pepper
Method
- Wash and dry the button mushrooms. Place them in a food processor. Mix the corn starch into the mushrooms. Process until it's finely chopped.
- Cut the pancetta into lardons. Saute the pancetta with the butter slowly, until golden brown.
- Add the onion to the pot, and cook until translucent. Using a microplane, mince the garlic directly into the onion and pancetta. Add the mushroom mixture. Add three tablespoons of the beet puree.
- You can keep the rest of the beets in the freezer, to use another time.
- Add the nutmeg, tomato paste, cream, curry, and soy sauce, and cook slowly for 20 minutes. It will thicken like a bolognese. Season with salt and Pepper.
- Add the cooked soba noodles and sprinkle with parmesan cheese and chopped chives.
