Shimeji Mushroom Carbonara Nests
Shimeji Mushroom Carbonara nests are a fun and family friendly way to create a different style Carbonara dish that has a slight crisp and crunch. This recipes creates 12 delicious nests perfect for a family gathering or get together.
Ingredients Shimeji Mushroom Carbonara Nests - Makes 12
2 packs of Buna Shimeji mushrooms - separated 3 tbsp Olive Oil 180g Bacon Lardons 10g Chives - chopped 200ml Double Cream 200ml Creme Fraiche Pinch of Nutmeg 4 Eggs 250g Spaghetti
Method for Shimeji MushroomCarbonara Nests
Pre-heat the oven to 200°C/ fan 180°C/ Gas Mark 6
Cook the Spaghetti following the pack instructions, once cooked, remove from the pan and put into a bowl of cold water until needed.
Meanwhile, heat 1 tbsp of olive oil in a frying pan, fry the Buna Shimeji mushrooms for 5 minutes until golden, and then transfer to a separate bowl. (For guidelines on how to prepare out Woodland Mushrooms click here)
In the same frying pan add one table spoon of oil and fry the lardons until golden and crispy, put into the bowl with the mushrooms. Keep a handful of mushrooms for a garnish at the end.
Then whisk in the double cream, crème fraiche, nutmeg, chives and eggs in with the mushrooms and bacon and whisk until fully mixed together to make your Carbonara mix
Use the remaining oil to grease a muffin tin (ideally 12) and place a layer of spaghetti in the bottom. (Or you can use 12 silicone Muffin Cases)
Spoon in the Carbonara mixture to fill each muffin tin (this mixture will make 12) then with the remaining spaghetti put a circle of spaghetti on the top to resemble a nest.
Bake in the oven for 20 minutes until golden. Ease out of the muffin tin with a knife, top with a few of the mushrooms you saved earlier and serve in teacups. Serve with Salad.