Mushroom Wafu Pasta

Ease of preparation rating: Easy.

Yield:  4 servings.

Ingredients:

1 lb (450g) dried spaghetti

2 tablespoons (30ml) butter

4oz. (112g) shiitake mushrooms, stemmed and sliced

1 package of shimeji mushrooms, trimmed and cut into small pieces

1 package of enoki mushrooms, trimmed and cut into small pieces

1 ½ cups (360ml) dashi

2 tablespoons (30ml) soy sauce

2 tablespoons (30ml) mirin

1 tablespoon (15ml) katakuriko (potato starch), mixed with 2 tablespoons (30ml) water

7-spice blend, for garnish

Nori, chopped, for garnish

1 tablespoon (15ml) of green onions, finely chopped

Method:

Pre-cook pasta according to package instructions, cooking for 1 minute less than indicated to keep the noodles al dente.

Meanwhile, in a large skillet, heat butter over medium-high heat.

Add mushrooms and cook for 3-4 minutes, until slightly soft and golden brown.

Add dashi, soy sauce and mirin, and bring to a boil.

Reduce heat to medium-low and simmer for 3 minutes.

While sauce is heating, skim off any residue floating on the surface.

Add katakuriko and water mixture, and stir for 30 seconds, or until the sauce has thickened nicely.

Remove from the heat.

Strain spaghetti once cooked, and pour sauce and mushrooms over the top.

Serve immediately, and garnish with 7-spice blend, green onions and chopped nori.