Oil-Based Mushroom Peperoncino That Draws Out Every Bit of Umami
An oil-based pasta made by cooking off the excess moisture from three kinds of mushrooms (maitake, shiitake, and shimeji), searing them to a fragrant golden brown, and then combining them with garlic oil browned to the same color as the mushrooms. A tiny finishing amount of mentsuyu coats everything, creating a synergy with the mushrooms' umami and pulling the dish together as a pasta. Not only the parsley leaves but also the stems are used to draw out aroma.
INGREDIENTS
Ingredients
INSTRUCTIONS
Instructions
Cut up the mushrooms. Tear the maitake and shimeji by hand (tear only the larger shimeji and leave the rest in clumps). Trim the tough stem ends off the shiitake and cut them so you get a wide cut surface.
1:23~5 minSeparate the parsley into leaves and stems, and chop the leaves coarsely. Set the stems aside for aroma.
1:57~2 minTake half of a large head of garlic, remove the germ from the center, and slice it (to make garlic chips). Have the chili pepper ready whole.
2:30~2 minPut all the cut mushrooms into an unheated frying pan. Lay them out flat, with the cut sides of the shiitake facing down. Add the crushed parsley stems and a little olive oil.
2:53~2 minStart heating over medium heat to cook off the excess moisture from the mushrooms efficiently. Once the moisture starts coming out, the mushroom aroma will rise, so keep cooking off the moisture. Do not add salt yet.
3:37~5 minOnce the mushrooms turn moist, move on to the phase of building an appetizing sear. For the shiitake only, cook them with the idea of crisping up the caps. Once they are browned, flip the shiitake to sear both sides, then turn off the heat and let the pan cool.
4:40~5 minWhile the pan cools, boil the pasta. Add 30g of salt to 2L of water and cook the 1.9mm spaghetti.
5:35~10 minAdd the sliced garlic and the whole chili pepper to the cooled pan, pushing the mushrooms to one side and heating the garlic underneath them. Once the garlic starts to bubble, lower the heat and let it color slowly over 3 to 4 minutes. Partway through, add the chopped parsley to the oil as well to bring out a fresh aroma.
5:52~5 minOnce the garlic is the same color as the mushrooms, lift it out onto a tray or plate. Also remove the parsley stems, which have given off plenty of aroma.
6:45~1 minAdd a pinch of salt to the mushrooms and pour the fragrant garlic oil over all of them. Next, drizzle just under 1 teaspoon of mentsuyu over each mushroom so it coats the surfaces.
7:11~2 minOnce the mentsuyu has coated everything, add the chopped parsley and mix together. When the parsley aroma comes through, turn off the heat and add a little pasta water to round out the base of the sauce.
7:51~2 minAdd the cooked pasta to the oil-based pan and toss so every strand is coated in the oil. Once the sauce clings, plate it and serve.
8:32~3 min
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