Ingredients
250 grams angel hair pasta
100 grams button mushrooms
100 grams oysters meat
25 grams coriander
1 stalk celery
30 grams butter
200 milliliters cooking cream (20% fat)
1 teaspoon rock salt
Preparation
Cut button mushrooms into thin slices.
Mesh oysters meat using mortal and pestle.
Coarsely chopped celery and coriander.
Grind celery and coriander into paste in a grinder by adding 50 ml water.
Add a tbsp of rock salt and oil to 1500ml water in a pot.
Bring water to broil.
Add pasta.
Cook pasta for three minutes. After that, turn off fire and steep for 2 minutes.
Meanwhile melt butter in a pot and heat until it sizzles briskly.
Put in mushroom.
Sauté over medium heat until mushrooms are browned.
Pour in oyster puree and greens paste. In low heat, cook for a minutes with constant stirring.
Pour all cooking cream into the soup. Keep stirring and bring it to broil over medium heat. Add salt to taste.
Turn off fire. Put in cooked pasta.
Mix well and served hot.
