National Vegetarian Week: Recipe of the day Thursday - Mushroom carbonara

This recipe was served yesterday by my boyfriend, who adapted another recipe originally containing meat. We weren't sure that it would be the same but we both seemed to prefer this version to the original!

Picture courtesy of Dartana.com

Ingredients:

Tablespoon vegetable oil
2 garlic cloves, crushed slightly
Couple of handfuls of mushrooms, diced
5 eggs, 2 of these just the yolk
60g vegetarian parmesan cheese, grated
Spring onions, thinly sliced
Dried parsley

Salt and black pepper, to taste 

Mixed salad

Method:

• Add spaghetti to a pan of boiling water and cook until al dente. 
• Place a wok on high heat and add the vegetable oil, crush the garlic cloves and add to the pan.
• Add the diced mushrooms and leave to brown, stirring occasionally.
• Crack 3 eggs into a bowl, separate the yolk of the 2 remaining eggs from the egg white and add the yolk to the other 3 eggs.
• Add 50g of the grated parmesan to the bowl, add dried parsley, salt and black pepper to taste and whisk together.
• Remove the garlic cloves from the browned mushrooms.
• Drain the spaghetti when cooked and add to the wok, mixing together with the mushrooms, adding dried parsely and black pepper to taste.
• Remove the wok from the heat and allow to cool for a minute or two so the egg mixture doesn't scramble when added.
• Add the egg mixture to the wok and mix in, coating the spaghetti evenly.
• Serve with spring onion and mixed salad, add the remaining parmesan to the top of the dish.