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.