Plant-based carbonara with king oyster mushroom
Yeung Man Cooking · ♥ 6.2K likes · 118.8K views · 9 min video
Read about ribbons and strands in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 tsp Indian black salt
- ¼ lb pasta
- 1 whole king oyster mushroom
- water
- ½ cup cashews
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp turmeric
- 2 tbsp nutritional yeast
- salt
In a blender, add cashews, garlic powder, onion powder, turmeric, nutritional yeast and a generous pinch of salt.
Grind the Indian black salt crystals to a fine powder and add with the soy sauce and water; blend on high until liquefied. Without a high-power blender, soak the cashews overnight.
Cut the meaty stem of the king oyster mushroom into small cubes, saving the cap for another use.
Strain out 3 tablespoons of chili oil; reserve 1/4 cup pasta water.
- 3 tbsp smoky chili oil
- ¼ cup pasta water
Heat a frying pan over medium heat with the chili oil and saute the mushroom 4 to 5 minutes.
Add a splash of dark soy sauce and saute a couple more minutes.
Bringing the sauce and pasta together
- dark soy sauce
Pour in the blended sauce, add the pasta and reserved pasta water and fold together for 2 to 3 minutes.