Black bean pasta with mushrooms and egg yolks, inspired by Dining In.
1/4 C hemp seeds, toasted
2 servings black bean noodles, or your favorite gluten free noodle
3 T Irish butter
2 T olive oil
8 garlic cloves
1.5 lbs mushrooms, roughly chopped
1/4 C coconut milk
1 shallot, finely chopped
Parmesan, grated, to taste
2 egg yolks
Fresh ground pepper and seal salt, to taste
Brown the butter by melting in an extra large skillet over medium high heat until frothy and starting to brown, 3-4 minutes. Add the olive oil, mushrooms, garlic, and salt and pepper (to taste) and toss to coat. Stir occasionally until liquid is absorbed and mushrooms crisp, 15-20 minutes.
Reduce heat to medium and add the prepared pasta, shallots, and coconut milk and mix together, and warm through by cooking another 2 minutes.
Plate in 2 large bowls. Top with a pinch of salt, freshly ground pepper, toasted hemp seeds, and Parmesan. Add a freshly separated egg yolk to the top of each dish. Break the yolk and enjoy 😋
📝 I used baby Bella mushrooms because that’s what the store had but this is even better with maitake or oyster mushrooms.
📝 If the liquid from the mushrooms isn’t cooking off within 10 minutes, drain the liquid, continue cooking until mushrooms start to crisp. Reserve liquid for another use or add back at the end as part of the sauce.