INGREDIENTS
1 long Celery stalk
2 Carrots
2/3 Bag Vesuvio Pasta
2 pint Lions Mane Mushroom
Buffalo sauce of preference
For pickling liquid we used:
2 part Red Wine Vinegar, fresh Tarragon (1 bunch), 1 part Agave Syrup or Honey for sweetness, chili flake, salt to taste & 3 part water
For our mushroom batter:
Tempura batter: 1cup Cornstarch, 1/3c AP Flour, 1Tbsp Baking Soda, Chilled carbonated water.
RECIPE
• In pot, start your pickling liquid of preference. (We used red wine vinegar, lots of tarragon, little agave for sweetness, chili flake, salt)
We are going to quick pickle carrots & celery! Slice them to desired thickness, place in bowl, pour in hot pickling liquid and seal with plastic wrap. Set aside until it cools down, refrigerate.
- Cook Vesuvio al dente, save pasta water. In separate pan add a little bit of blue cheese (depends how strong flavor you’d like) and start adding pasta water slowly while melting in cheese until desired thickness. Add pasta, salt & pepper to taste, cook down until glistening.
- In deep pan, set enough oil for frying and start bringing to 350 F.
- Make tempura batter (1cup cornstarch, 1/3 ap flour, 1 Tbsp baking soda, chilled carbonated water) mix dry ingredients and incorporate carb. water until desired consistency (don't overwork batter!)
- Batter Lion’s Mane Mushrooms & fry in 350 F oil for 1 1/2 - 2min until slightly golden and crispy.
- Serve on top of blue cheese Vesuvio with pickled carrots & celery.
Servings:3 Cooking time:About 1hr 20min including pickling time.
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