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Recipe Baked Mushrooms with Black Truffle and Oyster Sauce in Shell Pasta

Baked Mushrooms with Black Truffle and Oyster Sauce in Shell Pasta

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    15mins

  • Cooking

    5mins

Fusion Rice or Noodle Vegetable Dinner Lunch Less Than 30 mins

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

LKK's Premium Oyster Flavoured Sauce 510g

Oyster Flavored Sauce

LKK's Premium Oyster Flavoured Sauce
Minced Garlic 326g

Other Sauces

Minced Garlic

How to make it

  1. 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.
  2. Stuff the pasta shells with mixed mushroom filling. Scatter all three cheeses over the top and add truffle sauce.
  3. Bake 5–8 minutes in a 177°C(350°F) preheated oven.

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