Umami ‘Chicken’ Mushroom Pasta

Ingredients

Wonder Protein – 100 g (hydrate 30 min, drain, optional for protein boost)

Brown Mushrooms – 300 g, sliced

Vegan Butter – 50 g

Brown Onion – 50 g, minced

Garlic – 15 g, minced

Soy Cooking Cream – 200 g

White Miso Paste – 5 g

Vegan Chicken Stock Powder – 5 g

Water – 200 g

Rosemary – 1 g

Parsley – 1 g, minced

Bay Leaf – 0.2 g

Mushroom Powder – 3 g

Olive Oil – 10 g

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Complements

Cooked Tagliatelle – 300 g

Crispy Mushrooms – 5 g

Roasted Almonds – 8 g, sliced

Fresh Parsley – 5 g

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Method

1. Hydrate WONDER PROTEIN if using, for 30 minutes, drain, and set aside.

2. Heat butter, sauté onion and garlic. Add mushrooms, cook 8–10 minutes.

3. Stir in cream, miso, stock, rosemary, parsley, mushroom powder, water, and bay leaf. Simmer 15 minutes.

4. Remove bay leaf, blend smooth, strain.

5. Toss with tagliatelle and WONDER PROTEIN in a hot pan.

6. Garnish with crispy mushrooms, almonds, and parsley.

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Chef's Tip

Reserve a few mushroom slices to sauté separately for texture contrast.

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