Kinoko pasta | Japanese style pasta with shiitake, shimeji and maitake mushrooms
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 2 people 1x
- Category: Main Dish
- Cuisine: Japanese
Ingredients
Scale
- 2 Tbsp butter
- 1/4 cup soy sauce
- 3–4 slices thick bacon (chopped ~1 cup)
- 4 cloves garlic crushed
- 1 cup Green onion (chopped)
- 1 cup shiitake mushrooms
- 1 cup shimeji mushrooms
- 1 cup maitake mushrooms
- dash of salt
- extra-virgin olive oil
- 1/2 lb Spaghetti (cooked until just before al dente, pasta water reserved)
- pasta water reserved
Instructions
- First, add about 1 Tbsp olive oil to pan on medium high heat and saute bacon until crispy.
- Add all the mushrooms with a dash of salt and cook until reduced in volume by at least half. Allow mushrooms to brown and stir occasionally to prevent burning.
- Add crushed garlic and cook for about a minute.
- Next add in pasta (do in 2 batches if your pot/pan is small) + 1/4 cup of pasta water, soy sauce. Mix to distribute sauce evenly.
- Mix in green onions and cook for another minute.
- Remove from heat and serve with freshly cracked black pepper and more green onions!