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Cut the garlic clove in half, remove the germ and crush.
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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.
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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.
Mushroom Peperoncino
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
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
