dining in
wholemeal pasta with brown-buttered mushrooms, buckwheat and egg yolk
Serves 4 Prep time + cooking time 30 mins
70g (½ cup) buckwheat
450g wholemeal pasta (noodles or short shapes)
100g unsalted butter
2 tbsp olive oil
4 garlic cloves, thinly sliced
900g of your favourite mushroom varieties (chanterelle, maitake, oyster, trumpet, morel, shiitake or lobster), cut or torn into bite-sized pieces
small shallot, finely chopped parmesan or pecorino, grated or shaved large egg yolks, from very fresh eggs
