japanese-style mushrooms peperoncino

• u.s.
• metric

ingredients:

• 1/4 pound shiitake mushrooms
• 3 1/2 ounces shimeji mushrooms
• 7 ounces spaghetti
• 1 chili pepper
• 1 garlic clove
• 4 teaspoons soy sauce
• 1 teaspoon salt
• 3 tablespoons boiled soup of spaghetti
• 1 tablespoon olive oil
• 2 quarts water

step 1:

Chop the garlic. Cut the chili pepper in half. Take out the seeds.

step 2:

Wipe the shiitake mushrooms with a wet paper towel. Cut off the stems and slice the caps into strips. Cut off the roots of the shimeji mushrooms.

step 3:

Pour the 2 liters of water into a pan. Bring to a boil and add the spaghetti. After boiling, remove 3 tablespoons of the boiled soup. Drain the spaghetti in a colander.

step 4:

Heat the oil in a frying pan over a low flame and sear the garlic and chili pepper for a couple of minutes.

step 5:

Add the mushrooms and saute, sometimes stirring on a medium-low heat for a couple of minutes.

step 6:

Add the spaghetti and mix. Add the 3 tablespoons of boiled soup, soy sauce and salt. Mix and stir for a few minutes. Remove from heat.