Carbonara mushrooms are a vegetarian (if using cooked ham) or bacon version of the classic Italian dish, but with mushrooms as the star. This mushroom recipe is perfect for those looking for a quick, tasty and creamy dish. Originating from Italian cuisine, the carbonara sauce is adapted here to mushrooms, resulting in an elegant and hearty bite.
The combination of the creaminess of the cream with the earthy flavor of the mushroom and the salty touch of bacon or ham creates a perfect balance. It is ideal as a starter, side dish or even a light main course. Its difficulty is low, perfect for beginner cooks.
Prep
20 min
Cook
10 min
Servings
4
Calories
250 kcal
Clean the mushrooms thoroughly by removing all traces of soil. Separate the stems and chop them very finely.
In a frying pan with oil, sauté the chopped onion. When it is poached, put the chopped stems and sauté for a couple of minutes.
Add the cooked bacon or ham, season to taste and leave another couple of minutes. Add the cream and let the sauce reduce and thicken on the fire. When it has a creamy consistency we remove.
While we finish the sauce, put the clean and well-dried mushrooms (dry with kitchen paper if necessary) in a frying pan on the fire to grill them for one minute on each side.
Remove the mushrooms from the heat, put a teaspoon of sauce on each one and serve hot on the spot, sprinkled with a little chopped parsley if you like.
