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Shimeji pasta｜George George

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George George / Jojiro ch's person

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Ingredients

shimeji mushrooms : 2 packs
にんにく : 2かけ
(A) Chicken bouillon : 400cc
(A) Butter : 30g
パスタ : 80g
オイル : 適量

Time required

15minutes

Procedure

1) prepare 00:33
Cut half of the shimeji mushrooms into small pieces, and break the other half into bite-sized pieces.
Peel the garlic clove and cut it in half.
2) make a source base 01:42
Boil the water for boiling the pasta (not listed: 1% salt concentration), and boil the shimeji mushrooms and garlic loosened in step 1 for about 5 minutes.
Remove the boiled shimeji mushrooms and garlic, combine with (A) and mix with a mixer until smooth.
3) boil the pasta 03:19
Boil the pasta according to the indicated time in the pot that was boiled in step 2.
4) finish 03:38
In a frying pan heated with oil, stir-fry the shimeji mushrooms cut into small pieces in step 1, sprinkle with salt (not listed) to remove the moisture.
When the shimeji mushrooms are browned, add 2 and mix.
In the same frying pan, add 3 and coat the whole with the sauce.
Arrange on a plate and sprinkle coarsely crushed black pepper on top to complete.

Point

・The amount of pasta is calculated based on 80g x the number of people.
・For the final finish, tilt the frying pan so that the sauce flows as a guide.
・If the sauce is too thick, add more boiling water until it becomes smooth.
・Boil the garlic and shimeji mushrooms first when boiling the pasta to transfer the aroma to the pasta.
・The heat should be low when combining the sauce and pasta. Gradually increase the strength and finish with the image of letting the pasta absorb the sauce.
・If you like, add coarsely ground black pepper for a nice accent.
・Exquisite pasta that can be made with only 5 ingredients.
・A pasta recipe that makes the most of the aroma and taste of shimeji mushrooms by incorporating simple French cooking techniques.
・A dish where you can discover new ways to eat shimeji.