INGREDIENTS

INSTRUCTIONS

"Kinoko Spaghetti"  Heat 1 tsp sesame oil in a saute pan, and saute the
mushrooms over  high heat until they wilt slightly. Deglaze the pan
with the sake and  white wine, then add the shiitake stock, mirin, and
soy sauce. Bring  to a simmer and cook for 2-3 minutes, then toss in
the cooked pasta,  and heat for 30 seconds. turn off the heat, add the
dash of sesame  oil and shiso, and serve. Top with a mound of slivered
nori. Eat  immediately.  From Ellen C. <ellen@elekta.com>  Per serving:
444 Calories; 8g Fat (17% calories from fat); 16g  Protein; 69g
Carbohydrate; 1mg Cholesterol; 3052mg Sodium Food  Exchanges: 3
Starch/Bread; 3 1/2 Vegetable; 1 Fat  NOTES : "Mushroom lovers will
appreciate this flavorful dish  abounding with three kinds of mushrooms
in a fragrant broth with a  hint of shiso and topped with slivers of
nori. It is best not to make  more than 2 servings at a time."  Recipe
by: Miyoko Nishimoto Schinner, Japanese Cooking  Posted to EAT-LF
Digest by "Ellen C." <ellen@brakes.elekta.com> on  Nov 9, 1999,
converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 490
Calories From Fat: 55
Total Fat: 6.3g
Cholesterol: 0mg
Sodium: 1077.8mg
Potassium: 903mg
Carbohydrates: 92.7g
Fiber: 7.8g
Sugar: 3.7g
Protein: 17g