Japanese mushroom pasta

Based on ジョージ 's cooking channel .

Ingredients

• Around 3 cups or more of various sliced mushrooms. I've used the following:
  • shiitake
  • maitake
  • baby bella
  • shimeji
  • enoki
• 1/2 to 1 whole onion, sliced
• Broth:
  • 300ml dashi. If using powdered dashi, 1tsp works with 300ml water. Or there's vegan dashi.
  • 1 tbs mirin
  • 1 tbs sake
  • 1 tbs soy sauce
• olive oil
• 2-4 cloves garlic
• salt and white pepper
• 100g angel hair pasta, or your preferred pasta

Steps

Serves 2

1. Heat a large sauce pan to low-medium or medium heat with olive oil.
2. Add peeled garlic. As it's heating, lightly smash it in the oil.
3. Add 1/2 to 1 cup of mushrooms you want to be especially charred. Sauté for a few minutes.
4. Add onions and do the same.
5. Add the rest of the mushrooms and do the same.
6. Heat a pot or skillet with salted water to boil for the pasta.
7. Add some of the broth and cook on low-medium heat as the ingredients soak up the broth.
8. Cook pasta until half-way done. For my angel hair pasta, that's typically 2 minutes of cooking (out of 4 to be al dente).
9. Transfer pasta to mushroom and onion broth, and mix. Allow the pasta to fully cook in the broth.
10. Add a little bit of pasta water and mix.
11. Continue cooking on low heat until the consistency is to your liking. I personally like to have some saucy broth leftover to pour over the pasta when plating.
12. Serve with wakame (dried seaweed flakes) and a side of fresh vegetables as a palette cleanser, e.g., bell peppers.