Whole-wheat pasta with brown-buttered mushrooms, buckwheat, and egg yolk from Dining In: Highly Cookable Recipes (page 148) by Alison Roman

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Notes about this recipe

  • Eat Your Books

    Can substitute pecorino cheese for Parmesan cheese.

  • teandoranges on October 06, 2018

    I agree it was a little dry. I think I overcooked the mushrooms. Will probably give it another go because I want it to taste as good as the picture looks!

  • meggan on September 19, 2018

    This seemed a little dry. I would add a little of the pasta water next time. I also poached the eggs instead of going full raw yolk. The toasted buckwheats were a nice touch. I would use them on salads and other stuff.

  • Lepa on June 03, 2018

    This was nice. We mixed the egg yolks in so it would make a sauce and it was creamy and good.

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