Experience a nostalgic taste with Chef Hidakara Yoshimi's master, Chef Luigi's "Spaghetti with Shiitake Mushrooms and Walnuts." This unexpected combination creates a deep, rich flavor that you can easily recreate at home. Try this pasta that evokes the charm of the Showa era!
Ingredients
Main Ingredients (2 servings)
- Spaghetti 160g
- Fresh Shiitake Mushrooms 150g
- Garlic 1 clove
- Parsley (for garnish)
- Walnuts 12 pieces
- Butter (to taste)
Seasonings
- Olive Oil 2 tbsp
- Madeira Wine 100cc
- Beef Consommé 200cc
- Tomato Sauce 100g
- Salt and Pepper (to taste)
Steps
- Boil 12 walnuts in hot water for 1-2 minutes, then rub them with a cloth to remove the skins.
- Heat 2 tbsp olive oil and 1 clove garlic in a pot over low heat, infusing the oil with garlic aroma. Remove the garlic once fragrant.
- Trim the tough ends off the 150g fresh shiitake mushrooms and slice them thinly so they can easily coat the pasta sauce.
- Add 160g spaghetti to boiling water and start cooking according to package directions.
- Sauté the thinly sliced 150g fresh shiitake mushrooms in the garlic-infused olive oil. Season lightly with salt and pepper to taste.
- Off the heat, add 100cc Madeira wine to the pot with the sautéed shiitake mushrooms. Reduce the wine, allowing the alcohol to evaporate. (Important Tip!) Due to its high alcohol content, add this off the heat.
- Add 200cc beef consommé and 100g tomato sauce to the reduced liquid in the pot and simmer briefly.
- Roughly chop the blanched and peeled 12 walnuts.
- Add the cooked spaghetti to the sauce pot and toss well to coat.
- Stir in butter to taste and parsley for garnish with the sauced pasta. Mix everything thoroughly to complete the dish.
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。