Easiest Way to Cook Yummy Vegetarian Mushroom Carbonara

Vegetarian Mushroom Carbonara. Toss mushrooms and ¼ cup extra-virgin olive oil once in pan to coat in oil. Toss mushrooms with olive oil, Worcestershire sauce and garlic and season with salt, to taste. Making this vegetarian fettuccine carbonara couldn't be simpler!

I know this recipe will highlight the divide between the people that are crazy about mushrooms like me and the people that just can not stand them. If this is you then I will have other recipes you can try your hand at I promise. That being said I have won. You can have Vegetarian Mushroom Carbonara using 7 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Vegetarian Mushroom Carbonara

1. Prepare 200 g of pasta.
2. Prepare 60 g of parmesan cheese.
3. It's 150 g of chestnut mushrooms.
4. You need 2 of eggs.
5. It's 2 cloves of garlic.
6. It's 10 g of parsley.
7. It's to taste of salt and black pepper.

Drain and return to the saucepan. Place mushroom slices in a large shallow dish and pour the marinade over the mushrooms. Coat well and leave the mushrooms aside for a few hours (the longer the better) to marinate, flipping them now and then so that everything is well coated. Put the mushrooms in a small bowl with the soy sauce, oil, paprika, garlic granules and ¼ tsp black pepper; stir to coat.

Vegetarian Mushroom Carbonara instructions

1. Cook the pasta and strain, but save a cup of cooking liquid. Let pasta rest while baking the mushrooms on medium heat in some oil for 5 minutes..
2. Shred the cheese, and chop the garlic and parsley. Beat the eggs in a small bowl, and stir in about 20 grams of cheese, as well as the garlic and any amount of black pepper you'the like..
3. Sprinkle some salt on your mushrooms and stir before adding to the pasta. Stir in the egg mixture and let it dry up before adding the cooking liquid and mixing it in well.
4. Serve with chopped parsley and the rest of the cheese!.

Cool mushroom slices on baking sheet. For the sauce, combine cashews, olive oil, garlic cloves, nutritional yeast, milk, lemon juice, pepper, salt, and paprika in a blender or food processor. Toss the pasta in the pan with the courgettes and mushrooms, then remove from the heat and add a ladleful of the reserved cooking water and the egg and cheese sauce. Add the fresh parsley, if using, and the lemon zest and juice, then sprinkle over most of the remaining cheese. The mushrooms we used are the large flat brown mushrooms.