A plate of spaghetti topped with a mix of sliced mushrooms, served on a patterned dish over a blue checkered tablecloth.

Recipes /

Mushroom Peperoncino

Name: Mushroom Peperoncino
Total time: 15 minutes
Ingredients: Soy Sauce

Serves 2

Total Time 15 minutes

Ingredients

1 garlic clove
½ onion, thinly sliced
3.5 shimeji mushrooms
2 shiitake mushrooms
1 eringi/king oyster mushroom
5.6 ounces spaghetti
2 tablespoon olive oil
Chili peppers, chopped into small rounds, as needed
1 tablespoon Kikkoman® Soy Sauce

Directions

Cut the garlic clove in half, remove the germ and crush.
Remove the shimeji mushroom base and loosen into individual stems. Remove the hard tip from the fresh shiitake mushroom stems and thinly slice. Thinly slice the eringi mushroom diagonally.
Boil the spaghetti according to the directions on the package. Save 4.4 ounces from the water.
Pour the olive oil and garlic into a fry pan, and sauté over low heat for 1 to 2 minutes.
Add the onions to the fry pan and sauté over medium heat. Once softened, add in the mushrooms, chili peppers and the water saved from boiling the spaghetti. When it comes to a boil again, add the soy sauce and remove from the heat. Add in the drained spaghetti and loosely combine all ingredients together.