Hello there, welcome to my new posting!
Autumn to me always consists of cooking with mushroom.
Even though we can purchase it at store year round, my mom tends to cook food by using a variety of mushroom in autumn, so I just follow and it is always good in that seson.
The pasta dish I’m sharing with you is one of my favorite pasta dish especially when I feel like eating japanese fusion pasta dish.
The salted kombu sauce flavored thick sauce coats a variety of mushrooms I chose to use, and it is definitely tasty.
So what you need to do now? Just keep reading my today’s posting!
- 160g of spaghetti
- 1 pack of shimeji mushroom
- 1 pack of enoki mushroom
- 1 large carrot
- 1 bunch of scallion
- 1.5 tablespoon of salted kelp
- 1 tablespoon of olive oil
- 1 cup of water
- 1 tablespoon of potato starch
- 1 tablespoon of water
- Cook pasta
Bring water to boil in a large pan and cook pasta till it is well softened.
- Prepare veggies and mushroom
- Grill Veggies and mushroom
In a large pan, put olive oil and bring it to medium high heat. Add mushroom and carrot.
Add 1 cup of water and salted kombu and simmer well. Add potato starch and water mixture to make the sauce thick.
- Set out dish
Sprinkle some scallion.
It is definitely worth trying! You’ll be surprised how much a variety of mushroom can give so much rich flavor in a dish.
Have a happy cooking:D