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スパゲティ（和風きのこスパゲティ）｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

spaghetti : 160g
しめじ : 1パック
舞茸 : 1パック
ニンニク : 1かけ
お湯 : 1.5L
塩 : 大さじ1
オリーブオイル : 大さじ2
soy sauce (for mushrooms) : 大さじ1/2
Soy sauce (for finishing) : 大さじ1/2
バター : 10~20g
青じその細切り : 3〜4枚
粗挽き胡椒 : 適量
茹で汁 : お玉1杯

Time required

20minutes

Procedure

1) prepare the ingredients 01:12
Tear the maitake mushrooms into easy-to-eat sizes by hand along the fibers.
Cut off the stalks of the shimeji mushrooms and tear them by hand along the fibers.
Crush the garlic cloves with a spatula, remove the sprouts and break apart with your hands.
2) boil the spaghetti 02:32
Add hot water and salt to the pot and dissolve.
Add the spaghetti and boil for 1 minute less than the indicated time.
3) heat up 03:00
Add garlic and olive oil to a frying pan.
Heat over low heat and heat for 3-4 minutes.
Take out the garlic.
Put maitake mushrooms and shimeji mushrooms in a frying pan and cook over high heat.
Add soy sauce (for mushrooms) and fry.
Add boiling water and heat.
Add the garlic back in.
Transfer the cooked spaghetti and fry.
Add soy sauce (for finishing) and fry.
Turn off the heat and add the butter to melt and mix.
4) 盛り付ける 06:31
お皿に3を盛る。
青じその細切りを乗せる。
粗挽き胡椒を散らして完成。

Point

・The amount is for two people.
・You can use your favorite mushrooms.
・By tearing the mushrooms by hand along the fiber, the aroma will stand out and it will be easier to mix with the pasta.
・If you are a beginner, it is better to boil the spaghetti after frying the garlic and taking it out.
・If you like, you can scatter chopped seaweed and green onions.