Pasta With Mushrooms, Fried Eggs and Herbs Recipe (2024)

This sounds tasty -- we love pasta with fried eggs, but the instructions are so backward for beginning cooks. The first two steps are the things that "cannot wait" and then you proceed with the easy stuff. If I were writing this for a beginning cook, I'd say1) cook the mushrooms2) cook the pasta while the mushrooms are cooking3) toss pasta and mushrooms4) fry the eggs Experienced cooks will see this as obvious, beginners will not

Thai recipe is awesome. Agree w/ others about the order - do mushrooms first, egg last. It is a delicious end result!

It's worth cleaning another pan to fry up the eggs while you toss the pasta and mushrooms together. Cold eggs = ick. I also like my garlic and shallots a little more cooked so I throw them in with the mushrooms from the start. A little splash of marsala or sherry is nice in the sauce.

Wish i had read the notes first. Did not like the cold egg. And who can pick up an egg off paper towel??? But lovely recipe otherwise.

I increased the mushrooms to 2 lbs, used a mix of shiitakes, brown button mushrooms, and a "mixed mushroom" pack from the supermarket. I spent much longer than indicated toasting the mushrooms in the butter and olive oil on a low/medium heat to get them nice and golden brown and to develop some deeper flavors. It turned out delicious, I cooked the eggs at the end, as others have suggested. I think without the extra browning time for the mushrooms it would have tasted pretty bland.

We had arugala in the fridge and addes that to the dish after cooking. Delicious!

Why cracking the eggs so early in the recipe? Then you take care of the mushrooms (12-15 minutes) then put everything together (few more minutes). Not sure a cold fried egg is that what I am looking for in a recipe like this one. :-)

This recipe also works using pantry items. Technique is vital to the outcome. As a weeknight “throw it together dinner” I used: canned mushrooms, dried herbs du Provence, dried scallion, chopped garlic from the jar, parmesan (green can) & dried parsley with freeze-dried mint. Cooking the mushrooms till they are golden brown is essential. Generous amount of pasta water rehydrated the herbs & fried egg the crowning touch. Delicious recipe you can go all out gourmet or use pantry items. Bravo!

Anyone with a smiling dog on the back page of her cookbook is okay by me. :)

YUM!!!I didn’t mind the lukewarm egg (the hot pasta warms it), and I don’t think I could have managed cooking them at the end with everything else that had to come together then. Only thing I’ll do differently next time is skip the additional butter at the end. It doesn’t need the extra richness with the runny egg yolks and rich brown mushroomy sauce.

Delicious, sophisticated and comforting. Yes, I cooked the eggs last. Couldn't face a cold fried egg.

What a cheering, comforting, simple, enjoyable meal this was on a cold, wet, dark November evening! I have really come to like Colu Henry and her unfussy recipes and to look forward to new recipes from her, and I look forward to trying recipes from her cookbook. Highly recommended, along with anything else by her! This was a pleasure to make.

Very tasty! Don’t be shy with the chile flakes. While I fried the eggs at the end to keep them hot, I understand why the recipe suggests doing them earlier. There’s a frenzy of activity at the end here as you are draining the pasta and blending it with the mushrooms at precisely the same time the eggs need to be cooked. As I do this recipe more, which I definitely will, I’m sure I’ll get the last minute timing better under control.

This was really delicious and so easy. Doing the egg in the beginning is madness - so fry it at the very end (move the pasta to a plate and use the same pan to fry the egg). Added some sun dried tomatoes for a bit of tang and next time I might try some peas for a touch of sweet.

Made this with a mix of portobello, shiitake, cremini and enoki mushrooms. I was surprised to find the end results very bland. Maybe I was too generous with the pasta water?

Fantastic weekday recipe. I halved the amount of pasta and other ingredients (not the olive oil and butter) because I was only serving two. I can't imagine that I would have had enough room in a 12" skillet for the full recipe. I cooked the eggs first and set them aside. One less thing to do at the last minute when you are trying to get the timing perfect. When you cut up the egg and break the yolk as you eat it, it didn't taste cold at all. Pick up the egg from the paper towel with your fingers

Next time I’ll use only 1lb of mushrooms - otherwise v good

Delicious!! Substituted the fried eggs for fried bacon and it was tasty.

By shuffling the order a bit, you can easily have a freshly fried egg to put on the pasta at the end. Cook the mushroom sauce in a skillet while the pasta cooks. When the pasta is done, use a spider to transfer it to the sauce, then pour your pasta water into a Pyrex pitcher. Transfer all the pasta and sauce back to the pasta pot to finish cooking. It’s easier to finish the pasta in the pot than the skillet anyway, and now the skillet is free to fry your egg just as you finish

Pretty good! My only comment is I didn't add the pasta water, and it didn't have enough sauce. Make sure to add what they call for.

We have a vegan family member so made this with vegan butter and cheese. He does eat the egg, so we still did that. Recommend!

We did as recommended and fried the eggs last - worked much better this way. Also used polenta because we had it and it was very tasty and quick. But could have used more sauce - without pasta water we added broth, but it was still a little bit dry.

Instead of frying the eggs, I poached them in the pasta water after spooning out the pasta and adding it to the mushrooms.

I agree. Recipe almost seems backwards. Heated oil, shallots, then garlic, then mushrooms. Added thyme and red chile once cooked. Boiled pasta in the meantime. Egg last. Good! Relatively quick weeknight dinner.

So, because I almost always do, I forgot one step - the sprinkling of the mint at the end. I bought mint, I tore mint, but I failed to add mint. So for now I don’t yet know the impact that would have - but overall I liked this mint-less dish, it’s not necessarily a favorite but every once in a while I’ll want it probably. And will want to know about the mint.

Thank you for the timing tips everybody!

Yes. Egg last. Make sure mushrooms are golden brown. Sauté in batches as 1.5 lbs overcrowds the pan. I added roasted chicken chunks. Excellent

Maybe it was me, but I found this very bland and watery. I didn’t finish it. I love pasta, mushrooms, and eggs, but I would not make this again.