Wednesday, 22 July 2009

Pasta Carbonara with Leeks & Mushroom

After a long bento hiatus, Buu finally requested a bento for Monday. ;p

We shopped for some ingredients on Sunday and decided to experiment making pasta carbonara with 蟹味菇.

Brown Clamshell Mushroom, also known as Hon- or Buna-Shimeji, is termed as 蟹味菇 in Mandarin because of its distinctive mild shellfish flavor. To think I was cracking my head trying to figure what was 蟹味菇 in English when it was those dainty shimeji all along. Baka.

The ingredients are fairly simple:
  • 3 cloves of garlic (minced)
  • Mushrooms (I used buna-shimeji)
  • 1 stalk of leek (sliced diagonally)
  • Prego mushroom carbonara sauce (1 can)
  • Ground/ Crushed black pepper
  • Parmesan cheese powder
  • Cooking oil
  • Pasta of choice (I used my Simpson's pasta. Try fettucinne or penne)

Heat up some oil in a pan. Once done, saute garlic, leeks and the mushrooms.

In another pot, boil some water and cook pasta according to its package til al dente.

After 5-8 minutes, empty carbonara sauce from can to the sauteed mixture and give it a good stir around.

When it starts bubbling, take it off the hob.

Serve hot by ladling the carbonara sauce over your desired pasta.

Top with some crushed black pepper, parsley and parmesan cheese.


mil0chel said...

Looks so delicious lah jie...

boo_licious said...

is it nicer with shimeji mushrooms?

spunkz said...

hi boo. I personally prefer button mushrooms in the sauce to shimeji. it's a bit strong for me. the bf likes the taste though. :)

spunkz said...

chel, your food in Glasgow looks mouthwatering too. hope all's well in your studies ya! hugs

boo_licious said...

thxs for the tip!

fatboybakes said...

for some reason, i imagine the pasta in a cauldron...

spunkz said...

uhuk.. the cauldron got leaky. i plugged the hole and use it to store my moldy kimchi now. alas, trolls are on strike recently. the new cauldron will take some time to come.

(the half-blood prince must have gotten to you a fair bit ya :P)