How to make it

1. Salt your water and bring to a boil. 
2. 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. 
3. 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. 
4. 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. 
5. Add ground black pepper and chopped parsley, then toss again. 
6. Plate the top with more fresh parmesan, black pepper and chopped parsley.