Shimeji Mushroom and Salmon Spaghetti

Shimeji Mushroom and Salmon Spaghetti

Luxuriously delicious with smoked salmon!

Cooking time
15 minutes
  • Nutrition facts are for one serving.
  • Sodium content calculated as 1.8 g (0.1 oz.) per 100 g (3.5 oz.) of dried spaghetti.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

100 g (3.5 oz.)

1 pack (100 g / 3.5 oz.)

60 g (2.1 oz.)

160 g (5.6 oz.)

1 Tbsp

1/2 clove


a dash


  1. Cut the spinach into 3 cm (1.2 in.) lengths.
  2. Cut the hard base from the shimeji mushrooms and break apart into small bunches. Slice the smoked salmon into bite-size pieces.
  3. Boil the spaghetti in plenty of lightly salted water (extra; (10 g / 0.4 oz. salt per 1 L / 3.8 fl. oz. of water) for the specified time.
  4. In a fry pan, saute the garlic and red chili pepper in butter. Once the butter melts and the garlic becomes fragrant, add in and saute (2).
  5. About 30 seconds before the spaghetti is finished boiling, add in (1), boil then strain into a colander all together.
  6. Combine (5) into (4) and adjust the flavor with the soy sauce and pepper.

Cooking Basics

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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