Mushroom carbonara

Name: Mushroom carbonara
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 100g chestnut mushrooms, quartered; 100g baby button mushrooms; 1 tbsp olive oil; 2 garlic cloves, finely chopped; 1 shallot, finely chopped; 1 egg; 10g parmesan or vegetarian alternative, finely grated; small handful of parsley, finely chopped; 75g lasagne sheets, roughly broken

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 1

Author : Ailsa Burt

autumn recipes carbonara chestnut mushrooms

Ingredients

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100 grams chestnut mushrooms, quartered100 grams baby button mushrooms1 tbsp olive oil2 garlic cloves, finely chopped1 shallot, finely chopped1 egg10 grams parmesan or vegetarian alternative, finely gratedsmall handful of parsley, finely chopped75 grams lasagne sheets, roughly broken

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Instructions

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Step 1

Cook the mushrooms in a large non-stick pan over a medium-high heat, shuffling the pan occasionally until deeply browned. Transfer to a plate. Drizzle the oil into the pan and cook the garlic and shallots for a few minutes until softened.

Step 2

Put the egg, parmesan and parsley in a bowl and whisk with a fork to combine. Put the pasta and 400ml boiling water into the pan with the shallots and simmer for 8-10 mins until reduced and the pasta is cooked. Remove from the heat and stir in the egg mix and mushrooms. Leave to stand for 1 min before stirring again, then season to taste. Add a little more water if the pasta looks too dry. Sprinkle over extra parmesan and grind over some black pepper, if you like.