MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Mushroom Wafu Pasta
Categories: Pasta, Vegetables, Mushrooms, Sauces
Yield: 4-6 servings
Salt & black pepper
1 lb Spaghetti; pref bronze-cut
1/4 c Extra-virgin olive oil
8 tb Unsalted butter
6 cl Garlic; minced
1 lb Shiitake mushrooms; stems
- trimmed(if dry), separated
- & torn by hand
1/4 c Soy sauce
3 Scallions; fine sliced, as
- garnish
Shredded, roasted nori or
- 1/2 of a nori sheet in
- thin matchsticks, garnish
Bring a large pot of well-salted water to a boil. Cook
pasta until 1 minute shy of al dente, according to the
package directions. Reserve 1 cup of pasta water, then
drain.
While pasta cooks, make the sauce: In a large skillet,
heat olive oil and 4 tablespoons of butter over medium.
When the butter is melted and starts to foam, add garlic
and mushrooms. Cook, stirring only occasionally to
ensure garlic doesn't burn, until mushrooms start
browning on the edges, about 6 to 7 minutes. Season
w/ 1/2 ts salt and about 12 to 15 cranks of pepper. If
the pasta is still cooking, remove the skillet from the
heat and set aside until pasta is ready.
Return the skillet to medium low. Push the mushrooms to
one side of the skillet. Add remaining 4 tablespoons
butter and soy sauce, allowing butter to melt into the
soy sauce before combining with the mushrooms. Add pasta
and 1/2 cup of the pasta water to the skillet, tossing to
coat with the sauce. Cook, adding more pasta water 1
tablespoon at a time as needed, until pasta is glossy,
about 1 minute.
Remove from heat. Top with sliced scallions and shredded
nori. Serve immediately.
Recipe by Hana Asbrink
RECIPE FROM:
https://cooking.nytimes.com
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