Spaghetti with Shimeji Mushrooms
12 Ingredients | 30 minutes
Shimeji mushrooms are very common mushrooms that are used in many dishes in Japan. If you can't find them, use Enoki mushrooms or regular white mushrooms. Oba leaves have a refreshing aftertaste here, but leave them out if you don't have them. However, try not to skip roasted seaweed, which makes the taste much better.
Auteur: Japanese Cooking 101
- 1/2 pound spaghetti3 bacon slices (cut to 1/2" width)1 garlic clove (chopped)1 bunch shimeji mushrooms (bottom cut off, hand diced)1/2 onion (thinly sliced)1 tbsp soy sauce
- 1 tbsp mirin1 tbsp sake1 tbsp butter3 green onions (thinly sliced)5 leaves (thinly sliced)seaweed (thinly sliced toasted)
PREPARATION
STEP ONE. Boil about 12 cups or 3 liters of water in a large saucepan and add about 3 tablespoons of salt (not in the ingredients). Cook the spaghetti according to the directions on the package.
STEP TWO: . Heat a frying pan over medium heat. Add pieces of bacon and cook until browned and slightly crispy. Add minced garlic and stir. Add Shimeji mushrooms and sliced onion and cook until tender. In the pan, add a quarter cup of boiling water from the pasta, soy sauce, Mirin and Sake and stir well. Put the butter in the sauce. Put the cooked spaghetti in the sauce and add the green onions. Stir for a few minutes to coat the spaghetti with the sauce.
STEP THREE: Serve on a plate and finish with thinly sliced Oba leaves and seaweed.
Full recipe: Here
