| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegan |
Oriental, Pasta, Vegan, Vegetables, Vegetarian |
1 |
servings |
INGREDIENTS
| 1 |
c |
Cooked spaghetti |
| 1 |
ts |
Sesame oil |
| 2 |
|
Fresh shiitake mushrooms; sliced |
| 2 |
oz |
Enoki mushrooms; separated |
| 2 |
oz |
Shimeji (oyster mushrooms); separated |
| 1 |
tb |
Saki |
| 1 |
tb |
White wine |
| 1/3 |
c |
Shiitake stock |
| 1 |
tb |
Mirin |
| 2 |
tb |
Soy sauce |
| 1 |
ds |
Sesame oil |
| 4 |
|
Shiso leaves; slivered |
| 1/2 |
|
Piece nori; slivered |
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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