For the Mushroom Bacon:

  • Smoked paprika 8.0 g
  • Brown sugar 15.0 g
  • Salt 1.0 g
  • Olive oil 50.0 ml
  • King Oyster Mushrooms 500.0 g

For the sauce:

To serve:



  1. For the Mushroom Bacon:

    • Pre-heat the oven 180c.
    • Mix the oil with the paprika, saltand brown sugar.
    • Thinly slice the mushroom then marinade with the oil mix for 10 minutes.
    • Place the mushrooms slices on to lined oven tray then bake for 15 minutes on each side.
    • Remove from the oven and allow to cool and turn crispy.
  2. For the sauce:

    • Bring the water to the boil then whisk in the KNORR Professional Jelly Bouillon.
    • Place the cashew nuts, lemon juice, bouillon and KNORR Garlic puree in to a blender and blitz until smooth.
    • Pour out in to a saucepan.
  3. To serve:

    • Cook the pasta then drain and toss through a little olive oil.
    • Heat the oil then sweat the shallots for 2 minutes.
    • Add the sauce and gently heat to thicken.
    • Break the “bacon” in to the sauce then pour over the pasta.
    • Gently mix and pour in to serving bowls.
    • Garnish with chopped parsley and black pepper