Steps

1. Heat a generous amount of olive oil in a frying pan over medium heat.
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2. Add all 4 packs of mushroom mix to the heated pan and stir-fry lightly.
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3. Once the mushrooms are stir-fried, add a pinch of salt and continue to cook.
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4. After stir-frying the mushrooms, add some pasta water and reduce to create a sauce base.
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5. In a separate frying pan, add a generous amount of olive oil and garlic to taste. Slowly heat over low heat from a cold start to extract the aroma.
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6. Once the garlic begins to lightly color, add chili pepper to taste and anchovies to taste. Mash the anchovies while stir-frying.
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7. Once the aroma is released, add the stir-fried garlic, chili pepper, and anchovies to the mushroom sauce pan and mix well.
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8. Check the consistency of the mushroom sauce. If necessary, add some pasta water to adjust the thickness.
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9. Combine the drained spaghetti (160g) with the mushroom sauce.
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10. Plate the pasta and sprinkle with Parmesan cheese to taste, if desired. Key Tip: The mushrooms have a strong umami and aroma, giving it a deep flavor similar to porcini, so it tastes great on its own.
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11. Key Tip: Anchovies, chili pepper, and garlic enhance the flavor, but the dish is delicious even without them. Adjust the amount of chili pepper if you are sensitive to spice.
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