Mushroom Carbonara: Which Fungi To Choose?

Mushroom carbonara is a vegetarian twist on the classic Italian pasta dish. It's a quick and easy meal to prepare, with just a handful of ingredients needed to produce deep flavours. The mushrooms are sautéed until golden brown, adding a layer of flavour and texture to the dish. Typically, longer pastas are used, but you can also use a short pasta if that's what you have to hand. The traditional cheese for carbonara is Pecorino Romano, but Parmesan can also be used.

Types of mushrooms to use

Mushroom carbonara is a vegetarian alternative to the classic spaghetti carbonara. Mushrooms are used in place of the traditional cured pork or bacon, adding depth of flavour and texture to the dish.

When making mushroom carbonara, you can use a variety of mushrooms, such as:

• Button mushrooms: These are a common choice due to their wide availability. They have a meaty texture and umami flavour that pairs well with the other ingredients in carbonara.
• Crimini mushrooms: Also known as baby bellas, these are a smaller variety of mushrooms that can be used in carbonara. They have a similar texture and flavour profile to button mushrooms.
• Cremini mushrooms: Cremini mushrooms are a good substitute for button mushrooms if you're looking for a slightly different flavour and texture.
• Other varieties: Feel free to experiment with other types of mushrooms, such as shiitake, oyster, or porcini mushrooms, depending on your preference and availability. Each variety will add its unique flavour and texture to the dish.

It's important to thinly slice the mushrooms to ensure even cooking and to achieve a succulent texture. Sautéing the mushrooms in olive oil until they are golden brown will enhance their flavour and add a layer of richness to your carbonara.

Additionally, remember to consider the texture of the mushrooms when choosing the variety to use. Some mushrooms will work better with pasta than others, so choose those that have a meaty texture and a flavour profile that complements the other ingredients in carbonara.

Browning the mushrooms

To brown the mushrooms, you will need to heat a large Dutch oven over medium-high heat for about 3 minutes. You want the pan to get very hot because adding the mushrooms will lower the temperature of the pan's surface. Once the pan is hot, add the mushrooms and ¼ cup of extra-virgin olive oil, tossing them together so that the mushrooms are coated in oil.

Cook the mushrooms, tossing them every 4 to 5 minutes, until they are mostly golden brown. This process will take some time—around 13 to 16 minutes—and the mushrooms will release a lot of moisture before they start to brown. Once the mushrooms have cooked for about 10 minutes, you can start cooking your pasta in a separate pot of boiling salted water.

After the mushrooms have browned, reduce the heat to medium-low and add the aromatics (garlic, shallots, and salt) to the pan. Cook this mixture, stirring often, until the aromatics are softened but not browned—this should take 30 to 60 seconds.

Choosing the pasta

When it comes to choosing the pasta for your mushroom carbonara, there are a few things to consider. Firstly, traditional carbonara is typically made with long, slender strands of pasta such as spaghetti. This is because the long pasta helps with twirling and provides a good ratio of surface area to volume, allowing the eggs to cook correctly. So, spaghetti is a great choice for your mushroom carbonara, and it is often specifically recommended for this dish.

However, you don't have to stick to spaghetti. Any long pasta will work, including fettuccine, linguini, or bucatini. You could even use short pasta if that's what you have available. Orecchiette, for example, is a short pasta shape that has been recommended for mushroom carbonara.

Another thing to consider is whether to use fresh or dried pasta. Freshly made pasta will always be delicious, but dried pasta is a good, convenient option that will still taste great in your carbonara.

Finally, don't forget to add salt to your pasta water! This will help to season the pasta as it cooks and enhance the flavour of your dish.

Preparing the sauce

The sauce for a mushroom carbonara is a simple mix of eggs and hard cheese. The traditional cheese to use is Pecorino Romano, but you can also use Parmesan or Grana Padano. It is important to use freshly grated cheese as it has a more intense flavour, meaning you will need less of it.

For a single serving, you will need 2-3 egg yolks and 1 whole egg. For two servings, use an additional egg. Increase the number of eggs by one for every two additional servings. Whisk the eggs with the grated cheese in a small bowl and set aside.

To make the sauce, first sauté the mushrooms in olive oil until they are browned. Then, add the garlic and cook for another minute. Remove the pan from the heat and slowly add the egg and cheese mixture, stirring vigorously with a wooden spoon. You can add some of the pasta water to loosen the sauce. Finally, add salt, pepper, and fresh parsley to taste.

It is important to turn off the heat when adding the egg mixture, as otherwise, the eggs will scramble.

Adding meat or keeping it vegetarian

Carbonara is a traditional, creamy Italian pasta and one of the world's most talked-about pasta dishes. The recipe for this mouth-watering dish includes mushrooms, eggs, cheese, and meat. However, the decision to include meat or keep it vegetarian is entirely up to the chef's preference and dietary requirements.

Adding Meat to Carbonara

When it comes to adding meat to carbonara, the traditional Italian way calls for guanciale (cured pork cheeks). However, bacon or pancetta are commonly used as more accessible alternatives. The meat is fried until it renders its fat, adding a salty, savoury flavour to the dish. The mushrooms are then cooked in the same pan, absorbing the flavours of the meat.

Keeping it Vegetarian

Creating a vegetarian carbonara is a delicious option that doesn't compromise on flavour. Mushrooms take centre stage, replacing the traditional cured pork and providing a hearty, savoury base. To enhance the dish, garlic, shallots, and zucchini are commonly added, along with a variety of cheeses, such as Parmesan, Pecorino Romano, or Grana Padano.

Whether you choose to include meat or keep it vegetarian, the key to a successful carbonara lies in the eggs and cheese. The eggs should be whisked and combined with the grated cheese to create a creamy, luscious sauce that coats the pasta. This sauce, when mixed with the other ingredients, results in a flavourful and satisfying meal.

So, whether you decide to add meat or keep it vegetarian, carbonara is a versatile dish that can be tailored to your preferences while still achieving a rich and tasty outcome.

Frequently asked questions