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
- Minced garlic
- 1/2 tbsp
- Chili pepper
- 1/2 tsp
- Olive oil
- As needed
- Shredded nori
- A dash
Slice the shiitake mushrooms from the Shiitake Mushrooms and Chicken Stewed in Stock.
Sauté 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 sauté 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 sauté for about a minute, stirring the broth. Add salt to taste.
Arrange on a plate and sprinkle with shredded nori.