Smoked Mushroom Carbonara

Oak Smoked Oyster Mushroom Carbonara

Smoked Oyster Mushroom Carbonara
Smoked Oyster Mushroom Carbonara

Carbonara Sauce

160g Smoked oyster mushrooms
2 Onions
1/2 bulb Garlic
10g Thyme
3 Bay leaf
50ml Rapeseed oil
25g Flour
25g butter
350ml White wine
200ml Double cream
Maldon Sea Salt
Cracked black pepper
Cow parsley

Soak the mushrooms in 500ml water. Dice and sweat the onions in oil with chopped garlic, thyme and bay leaf. Slice the drained mushrooms lengthways and add to the onions. Cook for 2 or 3 minutes before adding the butter. Remove from heat for a couple of minutes, then add the flour and mix vigorously. Return to the heat and cook out the roux for 2 or 3 minutes. Add the white wine ( mixing all the time ) and simmer for 5 minutes. Add the water, mix and leave to cook for 20 minutes. Add the cream, bring to boil, season and remove from the heat.


500g Durham wheat flour
5 Eggs
2 PinchSalt
20ml Rapeseed oil
2 pinch Nutmeg

In a large bowl, mix all the ingredients together to form a dough. Kneed for 10 minutes ( or place in a mixer with a dough hook ). Leave to rest in the fridge for 30 minutes. Cut into 4 and roll out with a rolling pin and plenty of flour. Your sheets need to be about 3 millimetres thick. Either place into a pasta machine and roll through, placing on a flat floured tray before cooking in boiling water for 30 seconds, refresh, drain, place back onto the tray and mix with a little oil. Leave for 20 minutes before placing into a container and refrigerating .

To cook simply plunge into boiling water for a couple of minutes, drain, season and serve with the Carbonara sauce.

Or cook off some pasta you have in the cupboard .