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Ingredients

(A) Mushroom : Four
(A) Shimeji mushrooms : 1/2株
water : 1 tablespoon
(B) Bacon (thick cut) : 50g
(B) Garlic : 1片
(B) Olive oil : 大さじ1
(B) salt : ふたつまみ
(C) fresh cream (around 35% fat) : 大さじ5
(C) Butter : 5g
Lemon (raw) : 1/4個
Black pepper (topping) : 適量
(D) Powdered cheese (topping) : 適量
(D) Pasta : 100g
水1(パスタ用) : 1リットル
塩(パスタ用) : 10g

Time required

30minutes

Procedure

1) prepare 02:21
Wipe the mushrooms clean with a damp cloth, remove the stems and chop finely.
Cut off the stalks of the shimeji mushrooms.
Chop the bacon.
Cut the garlic in half, remove the sprouts and mince.
2) Cook 05:15
Put (A) in a frying pan and pour water over it.
Cover with a lid and simmer for 5 minutes on very low heat.
Add (B) and fry slowly over low heat until most of the moisture evaporates.
Add (C) and let it mix with the mushrooms, then turn off the heat.
Cover and set aside.
3) boil the pasta 08:02
Put water (for pasta) in a pot and when it boils, add salt (for pasta).
Add the pasta and turn off the heat for 1 minute less than the boiling time indicated on the package.
4) 仕上げる 08:27
Add the boiled pasta with tongs to the frying pan from Step 2.
Squeeze the lemon.
Add pasta and sauce while heating over very low heat.
Taste and if the taste is light, adjust with pasta boiling water.
Place in a bowl and top with (D) to complete.

Point

・The amount is for one person.
・Mushrooms are used as a sauce, so be sure to use them.
・Other than mushrooms, you can use whatever mushrooms you like.
・If you want the sauce to be white, do not use maitake or shiitake mushrooms. Also, it does not burn when cooking.
・When using fresh cream with a fat content of 40% or more, replace 2 tablespoons with milk.
・If you prefer a stronger flavor, add 1/2 teaspoon of consommé to the sauce.
・Because the mushrooms are slowly steamed over extremely low heat to bring out the umami, you only need to use salt as the seasoning.
・Grated cheese is optional.