Baked Mushrooms with Black Truffle and Oyster Sauce in Shell Pasta
What You Will Need
Ingredients
- 8 jumbo pasta shells (cooked)
- 85 g white mushrooms (finely diced)
- 85 g fresh shiitake mushrooms (finely diced)
- 60 g onion (minced)
- 2 tsp. Lee Kum Kee Minced Garlic
- 28 g mozzarella cheese (shredded)
- 28 g cheddar cheese (shredded)
- 28 g parmesan cheese (shredded)
- 28 g truffle sauce
Seasoning
- 2 Tbsp. Lee Kum Kee Premium Oyster Sauce
- 1 Tbsp. water
Made with
Lee Kum Kee products
How to make it
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Heat the wok. Sauté onions and minced garlic, add white mushrooms and shiitake mushrooms. Add Seasoning Mix. Let mushrooms cook until sauce thickens and reduces to make filling. Plate and set aside.
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Stuff the pasta shells with mixed mushroom filling. Scatter all three cheeses over the top and add truffle sauce.
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Bake 5–8 minutes in a 175°C preheated oven.