Shiitake Chips on Mushroom Pasta
There’s nothing like creamy mushroom pasta served with contrasting Shittake Chips! This meal is easy to prepare, a version for babies and kids, and kick it up a notch for grown-ups with crunchy air-fried Shiitake mushrooms.
Everyone loves a smooth mushroom sauce, although kids can get tricky with some textures, so it is always better to blend it for them. Add more cream to the sauce if your kids are not into mushrooms or are just starting. This way, they will get the taste, bit by bit. For the grown-ups, fantastic crunchy Shiitake Chips made with a small amount of olive oil, thyme and salt in the Air fryer make this dish outstanding! This is an easy, breezy dish to make if you receive a family over for dinner or a busy weeknight!
The Air Fried Shiitake Chips
If someone asks me; What is the best discovery you made with the Air Fryer Machine? I would say: Air Fried Shiitake Mushrooms! It takes no time, and it’s impossible to make otherwise, not in the oven nor deep fried, and it tastes fantastic! With the Air fryer, they get crips and bold flavour-wise; it’s mindblowing! You can serve a small bowl of them for the kids to try, if curious or for those who cannot get enough… Like me!
These chips are an umami bomb au natural! I principally use Shiitakes because they get slightly crunchier, and their flavour is more pronounced, but they could easily be made with any other mushrooms. Plus, it is suitable for tons of dishes like omelette, mushroom risotto, double baked potato, on top of Pepper sauce steak, etc.
Mushroom Health Benefits
Mushrooms are one of the few veggies containing vitamin D, which is essential for strong bones and the immune system. It’s got a low-calorie count and contains lovely protein, zinc, potassium, vitamin B6, and much more, which makes it a super veggie for the whole family! This recipe is filled with them, and if you don’t find the shiitakes, use your favourite type of mushrooms. They are so polyvalent this way!
The Little One’s Version
As mentioned above, if your kid is affected by texture problems, you can add more cream to their sauce. My 5-year-old is turned off if there are too many things or textures in his meal. For the younger ones, fusilli was always one of my favourites for BLW (baby-led weaning). It could easily be macaroni, penne, the one with holes or spirals, and cooked longer than al dente. The babies can easily pick these up with their hands and make less mess than with long pasta.
The mushroom cream sauce can be kept in an airtight container for a few days in the fridge. It’s better not to freeze. As for the Shiitake Chips, better to eat them on the spot since those mushrooms are so good at sucking on every little bit of moisture around them. They wouldn’t stay crisp for too long.
Other Pasta Dishes
- Air Fryer
- 600 g fusilli pasta or whatever shape you prefer
Mushroom Cream Sauce
- 250 ml cream
- 200 g Portobello mushrooms or button mushrooms
- 1 onion finely chopped
- 2 garlic cloves finely chopped
- 1 cup flat-leaf parsley finely chopped
- 2 tbsp olive oil
- ½ tsp nut meg optional
- salt and pepper
- 200 g shiitake mushrooms
- 1 tbsp olive oil
- ½ tsp thyme optional
- Start by reducing in a skillet or pan the onion and portobello mushrooms in the olive oil at medium-low heat until soft (about 10-15 minutes).
- Cook the pasta in a big pot of boiling water (at same time).
- Mix all the ingredients for the Shiitake Chips and cook in the Air fryer at 200°C (400F°) for 12 minutes or until crisp.
- Add the garlic and parsley about 2 minutes before adding the cream and nutmeg.
- Don't let the cream boil; bring it to fume and stop the fire.
- Blend with an immersion blender and adjust the sauce with more or less cream (for kids more cream at first).
- Add cream to the cooked pasta, mix and top with the crunchy shiitake chips.