Mushroom Peperoncino

Give this dish a Japanese flavor flair by adding soy sauce.

Cooking time

15 minutes

Calories

474kcal

Sodium

1.0g

Nutrition facts are for one serving.

Ingredients(Servings: 2)

Directions

Cut the garlic clove in half, remove the germ and crush.
Thinly slice the onion, then remove the shimeji mushroom base and loosen into individual stems. Remove the hard tip from the fresh shiitake mushroom stems and thinly slice. Thinly slice the eringi mushroom diagonally.
Boil the spaghetti in a large amount of salted boiling water for the specified time.
Pour the olive oil and (1) into a fry pan, and saute over low heat for 1 to 2 minutes.
Add the onions from (2) to (4) and saute over medium heat. Once softened, add in the mushrooms, chili peppers and about 130 ml (4.4 oz.) of the water used to boil the spaghetti. When it comes to a boil again, add the soy sauce and remove from the heat. Add in the drained spaghetti and loosely combine all ingredients together.

Cooking Basics

Garlic - crushing

Peel the thin skin, then cut into half vertically. Place the cut side down to prevent the garlic from moving around during cutting. Place a flat object on top and press down to crush. The flatside of a knifeblade can also be used, however a wooden spatula is safer as it is less likely to slip during crushing.

Shimeji mushrooms - cutting off the hard base

Many of the shimeji mushrooms available in stores have been cultivated in mushroom beds, causing the roots to be tighly squeezed together. To some the chaff is attached, so be sure to cut away this hard base before using.

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