– For shimeji mushrooms, slice about 1/2 inch off the cluster (discard) and separate them. – Cook pasta in salted water (do not over salt) according to instructions, or until al dente – Using deep skillet, Add 1 teaspoon of olive oil and lightly saute the bacon (for this recipe, the bacon is not crispy), remove bacon from pan and set aside.

Enoki Pasta Recipe
Shimeji Mushroom Pasta Recipe

Serves 6

Shimeji mushrooms, light soy sauce, crushed garlic, ginger, pork and 6 more Miso Mushroom Roasted Chicken With Coconut And Rice The Guardian coriander, jasmine rice, miso paste, coconut milk, shimeji mushrooms and 13 more. Heat up half the olive oil in a frying pan or wok. When the oil starts to smoke, add mushrooms and cook for 1 minute. Add the remaining oil to the pan. When the oil starts to smoke, add the garlic and dried chillies. Stir-fry over medium heat until aromatic. Add the cooked pasta and stir-fry over high heat to coat the pasta well. I cooked the creamy mix at 100C for six minutes on reverse/soft. At this point I added some diced zucchini and shimeji mushrrom (about a cup’s worth of veges) and a tablespoon of corn flour to thicken. I cooked for a further two minutes on the same setting. Serve over your favourite pasta and enjoy:D. Cut the spinach into 3 cm (1 in.) lengths. Cut the hard stem from the shimeji mushrooms and break apart into small bunches. Cut the smoked salmon into bite-size pieces. Boil the spaghetti in plenty of lightly salted water (not included in ingredients) for the specified time. 30 seconds before draining, add in (1) and boil together, then drain.

Main Ingredients:

Butter, 15 grams
Garlic, 4 slices
Bacon, 1 block (240 grams) (diced into square cubes of about 2cm))
Shimeiji Mushrooms, 1 pack (cut off the base and separate into individual stalks)

Ingredients A:

Rice, 450 grams (washed and rinsed)
Water, 500ml
Granule Consommé or Stock Cube, 6 grams
Soy Sauce, 1 tablespoon

Toppings Ingredients:

Bacon, 60 grams (cut into 1cm square thin slices)
Parsley, amount as desired
Black Pepper, amount as desired

Instructions:

Prepare Ingredients A.
Dice bacon block into square cubes of about 2cm. Cut bacon (thin slices) into 1cm squares.
In a Thermos® Shuttle Chef® inner pot, stir fry bacon thin slices until crispy. Remove and blot off oil with kitchen towel. Set aside as toppings.
Wipe off oil in inner pot, add ½ amount of butter and stir fry garlic slices and bacon cubes. When bacon and garlic are moderately cooked, add Shimeji mushrooms and fry lightly. Once the mushrooms are coated with oil, turn off heat, remove them from inner pot and set aside.
Add ingredients A to inner pot. Cover with lid and heat.
Bring to boil, and then reduce heat to continue simmering for 8 minutes. Then remove from heat, and transfer inner pot into Shuttle Chef® outer pot. Let it sit side to keep warm for 30 minutes.
After 30 minutes, add the remaining ½ amount of butter, and gently mix all ingredients in the inner pot. Ready to serve, with bacon toppings made in Step 3 and parsley, as well as black pepper to taste.

Notes:

This recipe uses a Thermos® Shuttle Chef®.

Photo and recipe courtesy of Thermos Japan

When the craving for pasta hits, this dish is super easy to put together and a great one to have in your pasta recipe arsenal. Fresh, sautéed mushrooms and our Porcini Paradiso blend make the mushroom flavor pronounced, bold, and delicious. The addition of cream makes this a great pasta to make for beginners because you don’t have to stress about the sauce emulsifying as it can with butter and pasta water alone. Top with parmesan and our freshly ground black pepper and prepare to get up for seconds when you’re finished. Enjoy!

Prep time: 15 minutes, includes cooking of pasta

Cook time: 10 minutes

Serves: 4-6

Equipment:

Pasta pot or other large pot (for boiling pasta)

Large sauté pan or dutch oven

Ingredients

4 cups Penne Pasta, cooked al dente
2 Tbsp Olive Oil
1 cup Spring Onion, base and green tops, chopped small
2 Garlic Cloves, minced
1 lb Mushrooms*, sliced
Salt to taste
1 cup cream
1 cup pasta water (reserved from cooking the penne)
2-4 Tbsp grated Parmesan Cheese

Steps

Enoki Pasta Recipe

Cook pasta in salted water. Drain well and set aside, reserving 1 cup of the pasta water.
In large saute pan or dutch oven, heat olive oil over medium-high heat. Add spring onions and garlic and sauté until fragrant, 2 minutes.
Add sliced mushrooms and sauté 2 minutes, then add the Porcini Paradiso seasoning.
Sprinkle in a few pinches of salt to taste, and cook another 2-3 minutes until mushrooms are soft.
Add heavy cream and pasta water, stir to combine.
When creamy mushroom mixture begins simmering, add drained pasta, stirring to combine.
Stir in 2-3 Tbsp parmesan cheese and serve immediately with more grated parmesan and a sprinkle of salt and pepper as garnish

Things to remember

Shimeji Mushroom Pasta Recipe

If spring onions are out of season, green onions (scallions) can be substituted.
Most types of mushrooms will work here, the goal is for it to have a pronounced mushroom flavor and texture when cooked. I used a combination of crimini and shiitake in this recipe, but chopped portabellos or trumpet mushrooms would work too. Delicate mushrooms such as oyster, shimeji and lion's mane wouldn't be ideal for this recipe (but are delicious sauteed with a little butter or simmered in a soup).
Starchy pasta water is key to making creamy silky sauces with your pasta. The starch in the water emulsifies with butter to create a simple and luxurious sauce. When making pasta with a cream it is not necessary to use pasta water but it helps lighten up the sauce a bit and keep it from getting greasy.
Make sure to stir in Parmesan at the very end and not to continue cooking after Parmesan is added so it doesn’t clump and separate. When Parmesan is overcooked it “separates” or “breaks” and the milk solids separate from the fat leaving clumpy chewy pieces of cheese and oil. Turn off the heat, add it slowly and continue to stir to avoid this. Serve immediately.

Shimeji Pasta Recipe