*adapted from Molly Baz’s Mushroom Carbonara recipe
This is a hearty, versatile dish that is perfect for chilly evenings or a midweek meal. We used Blue Oyster Mushrooms and Spigarello Kale, but you can substitute with the mushroom and kale variety most in season.
TIP: Not sure what to do with the leftover egg whites? Try this Mango Chutney Pavlova or whip them with spices to create the perfect coating for roasted nuts.
This recipe was created by Local Roots recipe developer Irena Huang.
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