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Mushroom Carbonara & Rocket Salad

Mushroom Carbonara & Rocket Salad

Rating
4.5rating out of 5

(278 reviews from our customers)

Prep Time

20 min

Cuisine

Italian

Say 'buongiorno' to Mushroom & Sage Carbonara - a mushroomy version of the classic, minus the meat! You'll use two types of mushrooms, portobello and chestnut along with fragrant sage, which infuses the oil at the start of the cooking process for maximum flavour. Carbonar-ya ready for this one?

Prep Time

20 min

Cuisine

Italian

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Shallot
1 shallot
chestnut-mushrooms
80g chestnut mushrooms
Egg
2 British free range eggs †
garlic-clove
2 garlic cloves
fresh-sage
10g fresh sage
Rennet-Free-parmesan
40g Italian hard cheese †
Rocket salad
50g rocket salad
portobello-mushrooms
150g portobello mushrooms
Balsamic-vinegar
1 tbsp Italian balsamic vinegar †
Linguine
200g linguine †
You Will Need
Butter, olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 shallot
  • 80g chestnut mushrooms
  • 2 British free-range eggs<span class="strong">†</span>
  • 1 garlic clove
  • 10g sage
  • 40g Italian hard cheese<span class="strong">†</span>
  • 50g rocket
  • 130g portobello mushrooms
  • 1 balsamic vinegar sachet (15ml)<span class="strong">†</span>
  • 190g linguine<span class="strong">†</span>
Typical Values per 100g per serving
Energy 677 kJ
160 kcal
1881 kJ
446 kcal
Fat
of which saturates
2.7 g
1.4 g
7.5 g
3.9 g
Carbohydrate
of which sugars
25.8 g
1.3 g
71.8 g
3.6 g
Fibre 1.4 g 4 g
Protein 7.2 g 19.9 g
Salt 0.14 g 0.39 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 shallot
shallot
80g chestnut mushrooms
2 British free-range eggs
egg
1 garlic clove
garlic
10g sage
sage (100%)
40g Italian hard cheese
pasteurised cows milk, salt, vegetable rennet, starter, calcium chloride (e509)
50g rocket
wild rocket
130g portobello mushrooms
1 balsamic vinegar sachet (15ml)
wine vinegar, concentrated grape must, potassium metabisulphite (sulphites)
190g linguine
semolina of durum wheat (gluten), water
Allergens
  • Allergens highlighted by † (egg, milk, sulphites, gluten)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Mushroom Carbonara & Rocket Salad

Boil a kettle

Strip the sage leaves from their stalks and chop the stalks finely 

Slice the portobello mushrooms finely

Slice the chestnut mushrooms finely

2 Mushroom Carbonara & Rocket Salad

Heat a large, wide-based pan (preferably non-stick) over a medium-high heat with a generous drizzle of olive oil

Once hot, add the sage leaves and cook them for 1 min or until they're crisp

Once crisp, transfer them to a plate (keep the pan with the oil!) and season them lightly with salt

3 Mushroom Carbonara & Rocket Salad

Return the pan to a medium heat 

Once hot, add the sliced chestnut mushrooms and sliced portobello mushrooms with a big pinch of salt and cook them for 5-6 min or until the mushrooms have lightly browned

4 Mushroom Carbonara & Rocket Salad

Meanwhile, add the linguine to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the linguine for 8-10 min or until it's cooked with a slight bite

Once done reserve 300ml [600ml] of the starchy pasta water, then drain the linguine

5 Mushroom Carbonara & Rocket Salad

Meanwhile, peel and finely dice the shallot[s]

Peel and chop (or grate) the garlic

Grate the Italian hard cheese

Crack the eggs into a shallow bowl and beat them with a fork

Add 3/4 of the grated cheese and season with a generous pinch of salt and pepper - this is your cheesy egg mixture

6 Mushroom Carbonara & Rocket Salad

Once the mushrooms have browned, add the chopped shallot[s], chopped garlic, chopped sage stalks and a knob of butter and cook for a further 2-3 min or until the shallots have softened

Meanwhile, add the balsamic vinegar, 1 tsp [2 tsp] sugar and 1 tbsp [2 tbsp] olive oil to a large bowl

Wash and dry the rocket, then add it to the bowl and mix - this is your rocket salad

7 Mushroom Carbonara & Rocket Salad

Once the shallots have softened, remove the pan from the heat and add the drained linguine with a splash of starchy pasta water 

Add the cheesy egg mixture and stir continuously for 30 sec-1 min or until the mixture has thickened ever so slightly, adding more pasta water if you need to loosen it a bit

8

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Serve the mushroom carbonara 

Garnish with the crispy sage leaves, the remaining grated cheese and serve the rocket salad to the side

Enjoy!

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