Mixed Mushroom Pasta

Dashi
Mixed Mushroom Pasta

If necessary replace the mushrooms in the recipe with any other mushrooms that are readily available locally and seasonally.

Ingredients

4 servings

  • 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

Directions
  • 01

    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.

  • 02

    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.

  • 03

    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.

  • 04

    Add the cooked & drained pasta and Parmesan cheese to the skillet, and toss them thoroughly. Add additional reserved pasta cooking water if necessary.

  • 05

    Divide the pasta into four pasta serving bowls. Sprinkle the parsley over each portion. Sprinkle additional Parmesan cheese if desired.

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