Japanese-style garlic pasta with salmon and mushroom |

Slice the garlic and crush it with the belly of a knife.
Cut the king oyster mushrooms into bite-sized pieces, split the maitake mushrooms by hand, and cut off the bottoms of the shimeji mushrooms.
Cut the salmon into slightly larger bite size pieces.

Heat the oil in a frying pan and immediately fry the garlic.
Once the garlic is browned, take it out and fry the salmon on both sides until golden brown, then take out a few pieces for serving.
Add all the mushrooms, sprinkle with salt and pepper, and fry while turning the frying pan.
When the whole is soft, add (A) and mix the whole and turn off the heat.

Add salt (not listed) to boiling water, boil the pasta 2 minutes less than the indicated time, and drain the water.

30 seconds before 3 is cooked, turn on the frying pan of 2 again and put 15g of butter on top.
When the butter melts, add 3 and mix to incorporate the juice.
When the liquid is gone, add the remaining butter, season with salt and pepper, mix again, and remove from heat.
Arrange the pasta on a plate, place the salmon removed in step 2 on top, and sprinkle black pepper and scallions on top to complete.