Tasty Spaghetti with Stewed Shiitake Mushrooms ( Pepperoncini style )

This recipe is a different way to use stewed shiitake.

Tasty Spaghetti with Stewed Shiitake Mushrooms ( Pepperoncini style )

This recipe is a different way to use stewed shiitake.

This recipe series features different ways to use stewed shiitake mushrooms and chicken.

A friend told me that spaghetti tastes extra good with stewed shiitake mushrooms. When I tried making it myself, I couldn’t believe how delicious it was.

When stewed, the shiitake mushrooms 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, and throw it into a frying pan and let it soak up some broth.

( 2 servings )

60g ( 3 mushrooms )
Shiitake Mushrooms and Chicken Stock Shiitake
8 tbsps
Broth from Shiitake Mushrooms and Chicken Stewed in Stock
Spaghetti
200g
Minced garlic
1/2 tbsp
Chili pepper
1
Salt
1/2 tsp
Olive oil
As needed
Shredded nori
A dash

1

Slice the shiitake mushrooms from the Shiitake Mushrooms and Chicken Stewed in Stock.

2

Sauté the minced garlic and chili pepper in olive oil in a frying pan to bring out their aroma.

3

Once the garlic has turned golden brown, add the Shiitake Mushrooms and Chicken Stock and sauté for one to two minutes.

4

Boil the spaghetti for one minute less than the recommended time.

5

Add the broth and the boiled spaghetti to the frying pan and sauté for about a minute, stirring the broth. Add salt to taste.

6

Arrange on a plate and sprinkle with shredded nori.