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
Salt your water and bring to a boil.
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.
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.
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.
Add ground black pepper and chopped parsley, then toss again.
Plate the top with more fresh parmesan, black pepper and chopped parsley.
