Tasty Spaghetti with Simmered Shiitake ( Pepperoncini style )
This recipe features to use simmered Shiitake as a natural Umami booster.
A friend told me that spaghetti tastes extra good with simmered Shiitake. When I tried making it myself, I couldn’t believe how delicious it was.
When simmered, Shiitake lose their pungent aroma, and it enhances their Umami, so cooking them this way will make them a hit even with kids who normally dislike Shiitake.
Drain the spaghetti one minute earlier than you normally would, throw it into a frying pan, and soak up some simmered Shiitake’s broth.
60g ( 3 mushrooms )
Shiitake Mushrooms and Chicken Stock Shiitake
Broth from Shiitake Mushrooms and Chicken Stewed in Stock
Slice the shiitake mushrooms from the Shiitake Mushrooms and Chicken Stewed in Stock.
Saute the minced garlic and chili pepper in olive oil in a frying pan to bring out their aroma.
Once the garlic has turned golden brown, add the Shiitake Mushrooms and Chicken Stock and saute for one to two minutes.
Boil the spaghetti for one minute less than the recommended time.
Add the broth and the boiled spaghetti to the frying pan and saute for about a minute, stirring the broth. Add salt to taste.
Arrange on a plate and sprinkle with shredded nori.