Tasty Spaghetti with Simmered Shiitake ( Pepperoncini style )
A friend told me that spaghetti tastes extra good with simmered Shiitake. I couldn’t believe how delicious it was when I tried cooking it myself. When simmered, Shiitake lose its intense aroma, and it enhances its Umami, so cooking them this way will make them a hit even with kids. Drain the spaghetti one minute earlier than you normally would, throw it into a frying pan, and soak up some simmered Shiitake’s soup.
Ingredients
(2 servings)
-
60g ( 3 mushrooms )
Shiitake Mushrooms and Chicken Stock Shiitake
-
8 tbsps
Broth from Shiitake Mushrooms and Chicken Stewed in Stock
-
200g
Spaghetti
-
1/2 Tbsp
Minced garlic
-
1
Chili pepper
-
1/2 tsp
Salt
-
As needed
Olive oil
-
A dash of
Shredded nori
-
Steps
1
Slice the Shiitake mushrooms from the Shiitake Mushrooms and Chicken Stewed in Stock.
2
Saute the minced garlic and chili pepper in olive oil in a frying pan to bring out their aroma.
3
Once the garlic has turned golden brown, add the Shiitake Mushrooms and Chicken Stock and saute for one to two minutes.
4
Boil the spaghetti for one minute less than the recommended time.
5
Add the broth and the boiled spaghetti to the frying pan and saute for about a minute, stirring the broth. Add salt to taste.
6
Arrange on a plate and sprinkle with shredded nori.
