Steps

1. Tear the maitake mushrooms into easy-to-handle pieces by hand. [This is the key!] Tearing along the fibers is best.
   🕒 00:48
2. Remove the tough ends of the shimeji mushrooms and shred them by hand, similar to the maitake. If they are large, tear them lengthwise.
   🕒 01:25
3. Crush the garlic with a spatula to remove the germ. Then, mince it finely to release more aroma.
   🕒 02:00
4. Bring 1.5L of water to a boil in a pot and dissolve 1 tbsp of salt.
   🕒 02:31
5. Add 160g of spaghettini and cook for 1 minute less than the time indicated on the package.
   🕒 02:42
6. In a frying pan, combine the minced garlic and 2 tbsp of olive oil. Gently heat over low heat to release the aroma.
   🕒 03:00
7. Once the garlic turns a nice color, remove it from the pan temporarily.
   🕒 03:20
8. Using the fragrant oil, stir-fry the 1 pack of shimeji mushrooms and 1 pack of maitake mushrooms, torn by hand. [This is the key!] Stir-fry until the mushrooms significantly reduce in size and develop a fragrant, toasted color.
   🕒 03:30
9. Once the mushrooms are browned, add 1/2 tbsp of soy sauce and stir-fry. [This is the key!] Stir-frying the mushrooms with soy sauce first enhances their aroma and concentrates their umami.
   🕒 04:18
10. Add some of the pasta cooking water and mix. Return the reserved garlic to the pan.
    🕒 04:43
11. Drain the cooked pasta but don't rinse it. Transfer it to the frying pan and toss to coat the pasta with the mushroom's deliciousness.
    🕒 05:14
12. For the finishing touch, add another 1/2 tbsp of soy sauce to enhance the flavor.
    🕒 05:43
13. Turn off the heat and, if desired, add 10-20g of butter and mix until it melts from the residual heat.
    🕒 06:00
14. Plate the pasta. Garnish with 3-4 sheets of shredded shiso and coarse ground black pepper to taste. [This is the key!] To prevent the mushrooms from absorbing too much of the garlic oil, fry them patiently until delicious moisture is released.
    🕒 06:46