Oyster Mushroom Carbonara

Name: Oyster Mushroom Carbonara
Total time: 30 min
Ingredients: Kosher salt; 1½ lb. crimini or button oyster mushrooms, quartered; 6 garlic cloves, sliced; 2 medium shallots, chopped; 1 cup parsley leaves, chopped; 5 large egg yolks; 1 large egg; 4 oz. Parmesan, grated; 1½ tsp. black pepper; ¼ cup extra-virgin olive oil; 1 lb. orecchiette

A vegetarian twist on the Italian classic, using intensely browned oyster mushrooms instead of guanciale for a rich, savory pasta.

30 Mins

Medium

Kosher salt
1½ lb. crimini or button oyster mushrooms, quartered
6 garlic cloves, sliced
2 medium shallots, chopped
1 cup parsley leaves, chopped
5 large egg yolks
1 large egg
4 oz. Parmesan, grated
1½ tsp. black pepper
¼ cup extra-virgin olive oil
1 lb. orecchiette

Whisk egg yolks, whole egg, Parmesan, and pepper in a bowl.
Brown oyster mushrooms in olive oil in a Dutch oven for 15 mins. Reduce heat and add garlic, shallots, and salt.
Cook pasta until 2 mins shy of al dente. Reserve 2 cups pasta water. Add pasta and 1 cup water to the oyster mushrooms to finish cooking.
Temper egg mixture with ½ cup pasta water, then quickly stir into the pot off the heat until creamy. Garnish with parsley and Parmesan.

Oyster mushrooms are one of the most nutritionally complete plant foods available. Learn why they belong in your kitchen every week... Read More