If you do a lot of grocery shopping, you might have seen shimeji mushrooms here and there in the grocery mall in Malaysia. It often comes in a long rectangular packaging with 3 clusters.
This low in cholesterol fungus is an excellent source of nutrition to our body. Aside from being super nutritious, they are also super flavourful! You can do something light by stir frying it with garlic and soy sauce, it will still taste good. Or you can stir fry it with broccoli, carrot, and cauliflower if you fancy.
Mentioned above are some simple dishes that you can make with shimeji mushrooms. Perfect if you are having a carbs free meal. What if you like some carbs? You are in for a treat my friend~ Meet the shimeji mushroom pasta! Well, I tried my best to give it a fancy or catchy name, but the harder I tried, the more cringy it sounded. So shimeji mushroom pasta will do.
It all started when the missus and I were too lazy to cook big and decided to make aglio olio instead. Then we found out that we were out of parsley and a cluster of shimeji mushrooms were all we had. Without thinking too much, we just tore it up and cooked it with the pasta. And thus, the shimeji mushroom pasta was born.
If you have been with us for some time, you would often see the phrase “simple to make” in most of our blogs. We mean it every time we say it. This mushroom pasta is no different as well. It is basically shimeji mushrooms and garlic being lightly fried in extra virgin olive oil and then mixed with cooked pasta. Simple, easy, and delicious!
Now, enough said! Let’s make one~
Simple Shimeji Mushroom Pasta
Equipment
- Pot
- Pan
- Ladle and
- Tongs
Ingredients
Ingredients
- 80 g Shimeji mushrooms (stem removed)
- 100 g Pasta (linguine, prefers by us)
- 2 clove Garlic (thinly sliced)
- 2 tbsp Extra virgin olive oil
- 1 tsp chili flakes (optional)
Seasoning
- Black pepper
- Salt
Topping
- Parmesan cheese
Instructions
- Prepare all the ingredients.
- Boil a pot of water. Season it with enough salt so it tastes as salty as sea water.
- Drop the pasta in but do not cook until al dante. Cook until they are 70% cooked. (for instant: if your pasta needs 9 minutes,cook for 6 minutes only)
- While pasta is dancing in your boiling water, heat 2 tbsp of extra virgin olive oil in a pan on medium heat. Fry the shimeji mushrooms with garlic and chili flakes.
- Scoop a ladle of pasta water into the pan to prevent the garlic from burning. Continue to cook it on medium heat.
- Once the pasta is 60% cooked, scoop it into the pan. Toss and mix them well. Next, pour ½ cup of pasta water into the pan and cook them until al dante.
- Serve it on a nice plate. Top it with some shredded parmesan cheese and a bit of ground black pepper. Enjoy your shimeji mushroom pasta.
