Are those raw mushrooms? I’ve never seen king oysters eaten raw (though I know people who love raw buttons).
Funny about the egg, it looks exactly like the egg on my crab butter garlic kulcha earlier this week, which was very underdone (I had to slide goopy white off to the side of the plate, and the yolk needed another minute at least).
Given that capellini takes 3 minutes to cook, and 2 minutes to reheat if chilled, this would be such a silly way to “save” time 
Sometimes I find the source of the pasta makes a bigger difference to texture than cooking time (for eg macaroni in india can go from undercooked to mush, or be perfectly al dente, depending just on the brand).
