Shimeji - lop of the lump at the bottom of the clumps and seperate theushrooms roughly.
Enoki - cut off the big lump at the bottom to get singleushrooms.
Oyster mushrooms - pull apart by had from the head downwards
Shiitake - cut off the stems and slice them up lengthwise; also chop the shiitake caps into 2mm slices.
INGREDIENTS
For the toppings
2 sheets Nori seaweed cut into 3cm x 3mm strips
1 spring onion, finely chopped
For the pasta
200g of 5min spaghetti, cook as per pack instructions or as you usually do, taking 30 secs off the cooking time.
For the mushroom sauce.
2 cloves of garlic, partly crushed
2 tbsn Olive oil
20g butter
Approx 400g of mushrooms (see above for preparation suggestions)
2 tbsp mirin
3 tbsp soy sauce
1 small cup (180ml) of saved pasta water or vegetable stock.
METHOD
Prep the toppings and set aside
Cook the pasta and save some of the water. If you're timing is perfect and the pasta is done at the same time as the sauce you can throw it straight in the pan with the sauce. If you're like me you'll need to wash and cool the pasta in cold water and drain to stop it cooking while the sauce catches up!
In a large pan , heat the olive oil then toss in the crushed garlic. The garlic is to flavour the oil so fry it quickly until the edges brown, then remove from the oil and throw away. Bring the pan down to a low heat. Add the butter and all the mushrooms and cook until all mushrooms have wilted and cooked. Add in the mirin and the soy sauce, mix, then add in the water or stock. Do a quick taste test and adjust seasoning if needed (e.g adding more butter or water/stock). When satisfied, add in the spaghetti and mix thoroughly.
Serve with a tipping of spring onion and a small mound of nori
Serves 4. This is nice with a red radish salad and/or Miso soup.
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