Mushroom Carbonara
What You Will Need
Ingredients
- 1 tsp. olive oil
- 1 lb. cremini mushrooms, roughly chopped
- 1 Tbsp. butter
- ¼ cup dry white wine
- 4 egg yolks
- 1 egg
- ⅓ cup grated parmesan cheese, plus more for serving
- ½ cup of water, as needed
- 1 lb. orecchiette
Seasoning
- 1 tsp. kosher salt, for water
- 2 Tbsp. Lee Kum Kee Minced Garlic
- 1 tsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
- 1 ½ tsp. fresh ground black pepper, plus more for serving
- ¼ cup chopped parsley + ½ tsp. for garnish
Made with
Lee Kum Kee products
How to make it
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Salt your water and bring to a boil.
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Heat a skillet to medium with olive oil and add in the Lee Kum Kee Minced Garlic and let cook down for 2 minutes. Then add in the mushrooms, butter, and white wine. Let that cook for 10-15 minutes until wine has cooked off and the mushrooms are nice and soft. Turn to low heat to stay warm.
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In a bowl, add the 4 egg yolks and 1 egg, Lee Kum Kee Panda Brand Oyster Flavored Sauce and parmesan cheese. Whisk together until desired thickness, and if needed, add water to thin.
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Drop the orecchiette and boil until al dente, about 10 minutes. Then drain well and add in the mushrooms along with the egg mix, tossing together well.
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Add ground black pepper and chopped parsley, then toss again.
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Plate the top with more fresh parmesan, black pepper and chopped parsley.
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