Shimeji Mushroom and Salmon Spaghetti Recipe

Luxuriously delicious with smoked salmon!

Cooking time

15min

Calories

388kcal

Sodium

1378mg

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)

Directions

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