If necessary replace the mushrooms in the recipe with any other mushrooms that are readily available locally and seasonally.
18 oz dry linguini
1/4 cup olive oil
4 cloves garlic, cut into halves and crushed with the side of a cooking knife
3 oz white mushrooms, cut into thin slices lengthwise
5 oz shimeji mushrooms, broken into small pieces by hand
3 oz maitake mushrooms, broken into small pieces by hand
3 oz shitake mushrooms, cut into thin slices lengthwise
1 oz Parmesan cheese, grated
4 packets Kayanoya Original Mushroom Stock Powder, removed from packet
2 tablespoons minced italian parsley
Bring about 5 to 6 quarts of water with 3 to 4 tablespoons salt to a boil. Cook the pasta following the instructions on the package of the product. Drain the pasta. Reserve about 2 cups of the pasta cooking water in a small bowl.
In a large and deep skillet add the olive oil and garlic. Place the skillet over low heat and cook the garlic until it is lightly golden and fragrant.
Add all of the mushrooms to the skillet and cook them over low heat for 5 minutes. Add about 1¼ cups of the reserved pasta cooking water and the Kayanoya Original Mushroom Stock Powder, and cook for 2 minutes over low heat.
Add the cooked & drained pasta and Parmesan cheese to the skillet, and toss them thoroughly. Add additional reserved pasta cooking water if necessary.
Divide the pasta into four pasta serving bowls. Sprinkle the parsley over each portion. Sprinkle additional Parmesan cheese if desired.