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Pasta (mushroom and asparagus pasta) | Chef Ropia Cooking World's recipe transcription

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Chef Ropia The world of cooks

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Ingredients

Enoki : 2 bags
ぶなしめじ : 1 bag
エリンギ : 1 bag
asparagus : 3本
パスタ : 80g
オリーブオイル : 20g
にんにく : 1片
塩コショウ : 適量
卵 : 1個

Time required

75minutes

Procedure

1) Make enoki paste 01:04
Cut off the brown part at the base of the enoki mushrooms.
Cut into 2-3cm wide pieces and place in a blender.
Add enough water to run the mixer (not listed) and make a paste.
Place in a pot and heat over medium heat. Once it boils, reduce the heat to low and cook for 60 minutes, being careful not to burn.
2) cut asparagus 05:54
Cut off the tough ends of the asparagus and cut into bite-sized pieces.
3) heat the garlic 07:36
Put olive oil and minced garlic in a frying pan and heat until it boils, then heat over low heat until fragrant.
4) cut mushrooms 07:51
Cut off the hard part from the root of the king mushroom and break it into bite-sized pieces by hand.
Cut the shimeji mushrooms into bite-sized pieces by hand.
5) heat the ingredients 08:15
Add half of the mushrooms to a frying pan that smells like garlic and heat.
When the mushrooms start to smell, add about a ladle of pasta water (not listed) and asparagus and bring to a simmer.
Once the ingredients are cooked, add about a spoonful of enoki paste and mix.
Use the remaining mushrooms for topping and fry in a frying pan without oil.
Sprinkle salt (not listed) and fry until golden brown.
6) make fried eggs 10:25
Heat some oil (not listed in ingredients) in a frying pan, crack an egg into it, and make a fried egg.
7) パスタと絡める 10:42
Boil the pasta for 2 minutes and then add it to the skillet where you cooked the mushrooms and asparagus.
Cook for about 2 minutes, checking the firmness of the pasta.
8) 盛り付け 10:59
Arrange the pasta on a plate.
Place the mushrooms on top for the topping.
Place the fried egg on top of the mushrooms.
Finish by sprinkling with salt and pepper.

Point

・If you put enoki paste in an ice cube tray and freeze it, you can use it anytime as an umami seasoning.
・Heating enoki mushrooms enhances their flavor, and freezing them enhances that flavor.
・If you are concerned about asparagus streaks, you can peel the skin at the base of the asparagus with a peeler.
・Sautéing mushrooms without oil brings out their aroma and flavor, making them delicious.
・When mushrooms are heated over high heat, the umami remains in the mushrooms, while when heated over low heat, the umami can be extracted from the mushrooms.
・It is also delicious to finish with lemon juice or grated lemon peel.
・You can also sprinkle Italian parsley or grated cheese as a finishing touch.