MUSHROOM CARBONARA

COOKS IN : 20 MINUTES


DIFFICULTY : MEDIUM

Carbonara is a classic Italian dish traditionally made using egg and cured pork. Whilst Italian’s may frown upon it, in the UK it’s made using bacon usually. Luckily for us vegans, you can make delicious smokey flavoured mushrooms that go perfectly in this dish.

For those that haven’t come across it before, liquid smoke is an amazing buy that can be used to re-create that awesome smokey bacon flavour. If you can get hold of some, use it with your mushrooms to make it extra tasty, otherwise smoked paprika, maple syrup & a generous seasoning of salt will do the trick.

INGREDIENTS

  • Spaghetti
  • All purpose flour
  • Dairy free butter
  • Dairy free milk
  • Garlic
  • Nutritional yeast
  • Mustard or mustard powder
  • Mushrooms
  • Maple syrup
  • Smoked Paprika

HOW TO MAKE IT

  1. Slice your mushrooms to your desired size (this is going to be your pork substitute) and fry them for a few minutes on a high heat until browned
  2. Turn the heat down and add a generous amount of smoked paprika & maple syrup and mix together
  3. Place the mushrooms well spread out on a lined baking tray, season generously with salt and cook for 10 minutes at 180 C or until they start to look burnt
  4. Whilst baking, make your sauce by adding butter and a little flour to a pan on a low heat and whisk until it combines into a paste (should only take a minute or so)
  5. Gradually add milk and continue to whisk into a creamy sauce
  6. Add your garlic, yeast and mustard powder and stir into the sauce and simmer for a few minutes
  7. Add your cooked spaghetti to the pan along with your cooked mushrooms and cook everything through for a minute or 2
  8. Season with salt & pepper and top with fresh basil

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