Remove the mushroom stalks and blend them together with the feta, fill the mushrooms with the mixture and press. Beat the eggs and flour, mix the breadcrumbs with the zest and hazelnuts, than pass the mushrooms into the egg mixture than into the breadcrumbs and deep fry. Blend well the olives, capers, garlic, shallot, spinach, parsley and olive oil until a dressing consistency. Drain the pasta and toss well with the salsa verde, serve with the nutty mushrooms on top.
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