Our favorite recipe for the Rosen-Seitling
Carbonara with Rosen-Seitlingen
You can cook all sorts of delicious dishes with our mushrooms. Especially popular with our team is a twist on the classic carbonara, which is not only vegan but also incredibly tasty.
The recipe also works very well with our other oyster mushrooms, but the Rosen-Seitling fits best due to its unique flavor.
Ingredients for 2 servings:
| 200 g spaghetti (100 g wheat and 100 g whole wheat pasta) |
| 400 g Rosenseitlinge |
| 150 g (vegan) cream cheese |
| 125 ml water |
| 1 tsp salt |
| 1 pinch of pepper |
| 10 g olive oil (1 tbsp) |
| Parsley |
Preparation:
Cook the pasta al dente in plenty of salted water according to the package instructions. Meanwhile, prepare the Rosenseitlinge: cut the caps into fine strips. Do not throw away the firm stem, however! Cut it into small cubes and briefly boil it with approx. 125 ml of water. This way you extract an intense mushroom broth for the sauce.
Heat some olive oil in a pan. Sauté the mushroom strips over high heat for about 3 minutes until they are lightly browned and aromatic. Remove them from the pan afterwards and set aside briefly.
Continue using the roasted flavors in the pan: let the cream cheese melt in it gently. Pour in the prepared mushroom-infused water (through a sieve). Let everything bubble briefly, season vigorously with salt and pepper, and stir the sautéed Rosenseitlinge back in.
Drain the pasta and mix directly with the creamy sauce or serve on plates and pour the sauce generously over them. Garnish with freshly chopped parsley.
