Spaghetti with mushrooms
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cooked spaghetti |
| 1 | teaspoon | Sesame oil |
| 2 | Fresh shiitake mushrooms; sliced | |
| 2 | ounces | Enoki mushrooms; separated |
| 2 | ounces | Shimeji (oyster mushrooms); separated |
| 1 | tablespoon | Saki |
| 1 | tablespoon | White wine |
| ⅓ | cup | Shiitake stock |
| 1 | tablespoon | Mirin |
| 2 | tablespoons | Soy sauce |
| 1 | dash | Sesame oil |
| 4 | Shiso leaves; slivered | |
| ½ | Piece nori; slivered | |
Directions
"Kinoko Spaghetti"
Heat 1 tsp sesame oil in a saute pan, and saute the mushrooms over high heat until they wilt slightly. Deglaze the pan with the sake and white wine, then add the shiitake stock, mirin, and soy sauce. Bring to a simmer and cook for 2-3 minutes, then toss in the cooked pasta, and heat for 30 seconds. turn off the heat, add the dash of sesame oil and shiso, and serve. Top with a mound of slivered nori. Eat immediately.
From Ellen C. <ellen@...>
Per serving: 444 Calories; 8g Fat (17% calories from fat); 16g Protein; 69g Carbohydrate; 1mg Cholesterol; 3052mg Sodium Food Exchanges: 3 Starch/Bread; 3½ Vegetable; 1 Fat NOTES : "Mushroom lovers will appreciate this flavorful dish abounding with three kinds of mushrooms in a fragrant broth with a hint of shiso and topped with slivers of nori. It is best not to make more than 2 servings at a time."
Recipe by: Miyoko Nishimoto Schinner, Japanese Cooking Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Nov 9, 1999, converted by MM_Buster v2.0l.