My wife didn't want pizza! I had limited ingredients in the fridge, so I whipped this up


  • 1 Large brown onion

  • 2 cloves garlic

  • 1 hot red chili

  • .5 cup Swiss brown mushrooms

  • .5 cup Oyster Mushrooms

  • .5 cup Dehydrated Shitake mushrooms (do not discard the water)

  • .5 cup Button Mushrooms

  • .75 cup fresh chopped parsley

  • 1 cup mushroom stock

  • 1 tbs Salt

  • 1 egg lightly beaten

  • .75 cup Canola oil

  • 1 tbs Truffle oil

  • 250 gms Penne pasta

  • season to taste

  • Note: Soak Shitake mushrooms in boiled water for at least an hr before in enough water to cover them


  • 1.

    Bring 2 lt of water to the boil with a tbs of salt and cook pasta

  • 2.

    Saute onions, garlic and chili in a wide french skillet pan with canola oil

  • 3.

    Add mushrooms and saute, adding some of the water from the shitake mushrooms to loosen the mix

  • 4.

    When pasta is Al Dente, add to the pan and toss

  • 5.

    Add lightly beaten egg and toss thoroughly

  • 6.

    Add parsley and toss thoroughly

  • 7.

    Serve with a drizzle of Truffle Oil and freshly cracked black pepper

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 1390kj
  • Fat Total 94g
  • Saturated Fat 8g
  • Protein 26g
  • Carbohydrate 112g
  • Sugar 10g
  • Sodium 1262mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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You can use any mushrooms you like. If you cant get Truffle Oil, a good extra virgin olive oil will also taste great. If you also find it is a little dry, add more of the water from the soaked Shitake mushrooms. Bon Appetito!

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