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Baked Mushroom with Black Truffle and Oyster Sauce in Shell Pasta

  • Difficulty Level: 3
  • Serves Serves: 6
  • Preparation

    10 mins

  • Cooking

    15 mins

Less Than 30 mins Rice or Noodle Vegetable Healthy Fusion Dinner Lunch

What You Will Need

Ingredients

  • Iumbo pasta shells (cooked) 8 pcs
  • White mushrooms (finely diced) 80 g
  • Fresh shiitake mushrooms (finely diced) 80 g
  • Onion (minced) 50 g
  • Lee Kum Kee Minced Garlic 2 tsp.
  • Mozzarella cheese (shredded) 25 g
  • Cheddar cheese (shredded) 25 g
  • Parmesan cheese (shredded) 30 g
  • Truffle sauce 30 g

Seasoning

  • Lee Kum Kee Premium Oyster Sauce 2 Tbsp.
  • Water 1 Tbsp.

Made with
Lee Kum Kee products

Premium Oyster Sauce 510g

Oyster Sauce

Premium Oyster Sauce
Minced Garlic 213g

Basic Cooking Sauce

Minced Garlic

How to make it

  1. Heat the wok. Sauté onions and minced garlic, then add white mushrooms and shiitake mushrooms. Add seasoning mix. Let mushrooms cook until the sauce thickens and reduces to make the filling. Plate and set aside.
  2. Stuff the jumbo shell pasta with the mixed mushroom filling. Scatter each of the three cheeses over the top and add truffle sauce.
  3. Bake for 5–8 minutes in a 180°C preheated oven.

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