Dining In

Move from weeknight eats to rave-review dinner parties with these highly cookable vegetarian recipes.

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wholemeal pasta with brown-buttered mushrooms, buckwheat and egg yolk

Serves 4 Prep time + cooking time 30 mins

70g (f 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

½ small shallot, finely chopped

60g parmesan or pecorino, grated or shaved

4 large egg yolks, from very fresh eggs

1 Bring a large saucepan of salted water to the boil.

2 Meanwhile, toast the buckwheat in a large, dry frying pan over medium–high heat, shaking the pan occasionally, until all the grains look toasted and smell really fragrant and nutty, about 4 minutes. Transfer to a small bowl and set aside, keeping the pan handy.

3 Cook the pasta in the salted boiling water according to the packet directions, until al dente. Drain pasta and set aside.

4 Melt the butter in the same frying pan over medium–high heat until it’s foamy and starting to brown, about 3 minutes. Add the olive oil, garlic and mushrooms. Toss to coat in the browned butter; season with salt and pepper. Cook, tossing occasionally (or using a wooden spoon to stir), until the mushrooms are properly browned and starting to crisp, about 12–18 minutes. Depending on the type of mushrooms, this can take a while.