Spicy tagliatelle with fried king oyster mushrooms and coconut sauce

Ingredients for 1 servings:

• 100 g king oyster mushroom(s), fresh
• 100 g tagliatelle, fresh
• 4 tbsp palm oil, premium quality
• 2 tbsp butter, salted
• 1 tbsp chili sauce (sweet and sour sauce, Thai style No. 3, see my recipes)
• 3 tbsp orange juice
• 70 g coconut milk, creamy
• 30 g mascarpone
• 50 g orange juice
• 1 tbsp chili sauce (sweet and sour sauce, Thai style No. 3, see my recipes)
• 2 small onions, red
• 20 g smoked meat, streaky
• 4 stalks celery, fresh
• 1 medium-sized garlic clove(s), fresh
• ½ tsp nutmeg, freshly grated
• n. B. Chicken broth, instant, to taste
• n. B. flowers and leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

You can enjoy delicious mushrooms even outside of mushroom season. Recipe from Legian, Bali, Indonesia. Original title: Mie Tagliatelle dan Jamur King Oyster.

Remove the mycelium from the king oyster mushrooms, halve them lengthwise, and cut them into approximately 5 mm thick slices. Cook the tagliatelle in half a liter of salted water until tender. Mix the liquid ingredients for the sauce. Trim both ends of the small red onions, peel them, and slice them thinly. Cut the smoked meat into very small pieces. Wash the fresh celery, remove the stalks, and any unhealthy leaves. Reserve four to five leaves, roughly chop the remaining leaves and set aside. Trim both ends of the garlic clove, peel it, and press it through a garlic press. For the sauce, fry the smoked meat in a small pan with 2 tablespoons of the palm oil until fragrant. Add the onions and roast until translucent. Deglaze with the mixed liquid ingredients. Add the grated nutmeg and season with instant chicken stock. Cover and simmer. Sauté the mushroom slices in a medium skillet with the remaining oil and butter. Deglaze the mushrooms with the sweet and sour sauce and orange juice, cover, and remove from the heat. Drain the cooked tagliatelle and place it on a serving plate. Pour the sauce over the pasta and add the fried mushrooms to the center. Garnish with the reserved celery leaves and serve warm.