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.