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Wild Mushroom and Mung Bean Pasta – See Fit

Wild Mushroom and Mung Bean Pasta

Posted by Samantha Lander | April 22, 2021 | Recipe

I am absolutely in love with this little creation. I was starving and didn’t have a whole lot of options but I sure came up with something. If you love mushrooms and and want to avoid any cows milk or gluten it is perfect.

Saute the chalets with sea salt and pepper then throw in goat butter and then add in some balsamic vinegar until the chalets are cooked down. They will have a little bit of a transparent look. Then add in all the chopped up wild mushrooms and then cook at low while you boil the pasta. Pasta you will just throw it into boiling water and cook. I rinsed off the noodles they got a little slimy. When the noodles are almost done cooking take the beaten eggs and put them into the mushrooms. Do not over cook the eggs keep them a little slimy they will still keep cooking later. Then throw everything together and serve.

Ingredients:

  • 1/2 cup of chalets
  • 1/2 cup of goat butter (Fresh Thyme sells it )
  • Balsamic vinegar 1/4 cup
  • 2 boxes of Mung bean Noodles or noodle of your choice
  • wild mushrooms ( approx 3 cups or more)
  • sea salt
  • pepper
  • 6 beaten eggs
  • truffles
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