Equipment
- 1 Skillet, , 26cm (10 inch)
Ingredients
Instructions
- Slice the vegetables: Separate the stems from the shiitake mushroom caps. Remove the tough tips of the stem, then slice the stems and caps thinly. Slice the onion thinly.
- Cook pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package directions. Reserve 1/2 cup of the cooking water, then drain the pasta and set it aside.
- Saute the onion: In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until tender.
- Saute the shiitake: Add the sliced Shiitake mushrooms and sauté until tender.
- Sauce: Add the soy sauce and grated garlic to the skillet and stir to combine. Add reserved 1/2 cup of pasta water, bring the sauce to a simmer, and cook for a couple of minutes.
- Add the pasta: Add the cooked pasta to the skillet and mix everything together until the pasta is fully incorporated in the sauce.
- Season: Season with salt and pepper to taste.
Video
Notes
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- You don't need to clean the mushrooms with water. They quickly absorb moisture and can lose their flavor and aroma if washed. If there is light dirt, you can easily remove it by wiping them with a paper towel.
- Choose fresh and firm shiitake mushrooms. Avoid mushrooms that are slimy or have a strong, unpleasant odor. See the details below.
- Save some of the pasta water. The starchy water can be used to adjust the consistency of the sauce if it becomes too thick.
Nutrition
Serving: 1servingCalories: 320kcalCarbohydrates: 62gProtein: 13gFat: 2g
This nutritional information is estimated and provided for general reference only.