chef recipe






Mushroom Spaghetti
Spaghetti con funghi

Mushroom Spaghetti





Yuichi Hino Tomokazu Hino


Ingredients

Serves 4
400g spaghetti
100g mushrooms
100g shimeji mushrooms
100g maitake mushrooms
1 red cone pepper
1 clove garlic
50g olive oil
50cc white wine
200g tomatoes
Salt and pepper
4 tablespoons minced parsley



Directions

  1. Separate all the mushrooms.

  2. Combine the olive oil, garlic and red cone pepper in a large dish and heat in a microwave oven at 500W for 2.5 minutes.

  3. Add the mushrooms, white wine and tomatoes to 2 and reheat in a microwave oven at 500W for 7 minutes. Stir once or twice while cooking.

  4. Cook the spaghetti and add to 3.. Mix well. Serve in individual dishes and sprinkle with the parsley.





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