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Enoki Mushroom Cream Pasta
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Simple five-mushroom pasta recipe Recipe | Good Food
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shiitake and enoki mushroom pasta — bent street kitchen
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Noodles with Enoki Mushroom Sauce and Scallions – Rachel Gurjar
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Sucuri WebSite Firewall – Access Denied
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enoki mushroom pasta
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Spaghetti With Enokitake Mushrooms and Marinara Sauce Recipe – NYT Cooking
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Dreams of Dashi
I’m so excited to share this recipe because not only is pasta one of my favorite foods (seriously it’s been hard not posting all the pasta recipes I make), this one is Japanese inspired. There’s something about Italian cuisine that has captured the hearts of the Japanese. There are thousands of Italian restaurants just in Tokyo. But what makes Italian so special there, is that they have created their own genre of Japanese-Italian. If you live in New York, you may have heard of or tried the dishes at Basta Pasta. They have some Japanese-Italian pastas but I still can’t get my favorites there so I’ve been honing the recipe for my favorite mushroom pasta. And I’ve finally found it. It has so much umami from the sautéed mushrooms, bacon, butter and soy sauce and as usual, it’s really quick and easy to make.
For the mushrooms, the Asian varieties are the best but you can definitely grab whatever’s available in your grocery stores. I really like enoki and shimeji mushrooms so I’ve used them for this recipe. Other mushrooms to consider are fresh shiitake (just remove the stems), oyster, maitake/hen of the woods, chanterelles, and portabello. If you’ve found some enoki and shimeji mushrooms, you’ll need to chop off the roots and separate out the mushrooms. Shimeji falls apart pretty quickly but you’ll need to work the enoki. No need to get stressed out about it, just break them into smaller strands.
Since there are minimal ingredients in this dish, it’s important to use quality ingredients. I used plugra unsalted butter (salted is fine too since it’s in such a small quantity but I always cook with unsalted) and imported kikkoman soy sauce. For olive oil, use good extra virgin. Butter, soy sauce, and olive oil make for an incredible combination. You can actually use it for much more than just pasta (try it in your next en papillote baked fish or vegetables).
Simple five-mushroom pasta recipe Recipe
Method
1. Heat the olive oil in a large frying pan over a medium heat and fry the eschallots and garlic until fragrant. Add the enoki, Swiss brown, king oyster and portobello mushrooms. Season well with salt and pepper and fry, stirring occasionally, for about 10 minutes until very well browned.
2. Add the cream and simmer for 5 minutes.
3. While the mushrooms are cooking, cook the pasta according to the packet instructions until just al dente. Drain well and add to the simmering mushrooms, tossing to coat in the sauce for just a minute or two.
4. Divide the pasta among warm serving plates and, using a rasp grater, scatter the dried shiitake mushrooms on top. Finish with the chives and parmesan cheese and serve.
*Adam’s tip: Drying mushrooms enhances their savoury, umami taste. Try dusting a roast chicken with porcini powder, or adding dried chantarelles to a stew. If European varieties are too expensive, I use dried shiitake mushrooms.
shiitake and enoki mushroom pasta — bent street kitchen
Some of the best pastas I’ve had have been the simplest ones. In Florence, I had a memorable linguini with squid and sage in an olive oil base. Otto’s at Woolloomooloo used to do an amazing pasta just with sautéed asparagus and fresh egg yolk. Even closer to home was my oldest brother’s spaghetti with garlic, olive oil, chilli and spicy Polish sausage. All these dishes take no time to prepare but are hugely satisfying.
I love mushrooms but I find your typical button or Swiss mushrooms are just not robust enough in flavour to be the main star of a simple pasta dish. That’s why I decided to use shiitake and enoki mushrooms for this recipe. Both are packed with flavour and don’t shrink a lot when cooked. I know this recipe calls for a lot of mushrooms but here’s a tip: you can get shiitake mushrooms from Asian supermarkets for 1/3 of their price at Woolworth’s and Coles.
My nephew Jacob loves this dish so I always think of him when I make this recipe. Wish I can send you some, Jacob!
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