Mushroom Cili Padi Pasta

Mushroom Cili Padi Pasta

Serves 4 Serves 4
Ready in 30 min. Ready in 30 min.


  • 180 g Eryngii, sliced into medallions and scored
  • 2 tbsp Cooking oil
  • 2 tbsp Extra virgin olive oil
  • 250 g Spaghetti
  • 6 Garlic cloves
  • 60 g Shimeji mushrooms, separated
  • 60 g Shiitake mushrooms, quartered
  • 60 g Button mushrooms, thinly sliced
  • Mushroom powder / Dashi powder, to taste
  • 1 Cili padi, thinly sliced
  • Chives, finely sliced, enough to garnish
  • 200 ml (3/4 cup) Emborg Cooking Cream
  • Sea salt
  • Black pepper
  • 50 g Parmesan cheese, shredded
  • Parmesan cheese, shredded for garnish

Looking for a quick dinner option that is vegetarian as well as tasty and filling? Our Creamy Mushroom Cili Padi Pasta recipe has got you covered!


  1. In a pot of boiling salted water, cook the spaghetti for 5 minutes or about 70% of the time specified in the package instructions. Once done, drain and set aside. Keep the pasta water to help adjust the consistency of our sauce later.
  2. In a pan on high heat, add a layer of cooking oil and sear the eryngii mushrooms on both sides until a deep brown colour. Season with salt and pepper and set aside.
  3. In a pan on medium heat, add the extra virgin olive oil, garlic, and cili padi. Sauté until softened, then add the Emborg Cooking Cream, mushroom powder / dashi powder, and the shimeji, shiitake, and button mushrooms.
  4. Cover and continue cooking until the mushrooms have softened and absorbed some of the cream. If the sauce gets too thick, thin it out with water.
  5. Add the parmesan and the spaghetti, then toss vigorously to bring everything together. Taste for seasoning and adjust with salt and black pepper.
  6. Add in chives and give it a final toss. Take it off the heat and serve on a plate. Top with more chives, parmesan, and the seared eryngii mushroom.
  7. Enjoy!