I created many Chinese dishes using Shimeji mushrooms, but the Spaghetti with Shimeji Mushrooms and Parsley was my first try following Italian cuisine. Shimeji Mushrooms are rich in savoury and nutty tastes, creating a good appetite. Relatively high in protein, potassium, and fiber, Shimeji Mushrooms are very low in carbohydrates and fat.
What are the main ingredients?
Shimeji Mushrooms
In Germany, most Asian grocery stores sell shimeji mushrooms, both brown and white versions. In my recipe, I use both types. Sometimes, I can also find them in other German supermarkets. Choose firm, smooth, dry-looking mushrooms, and avoid soggy or slimy-looking mushrooms.
Shimeji mushrooms are often sold in a breathable plastic wrap and will keep fresh for up to one to two weeks when stored properly. Raw shimeji mushrooms do not freeze well.
Parsley and Garlic
Curly leaf parsley is often used as a garnish, but in this recipe, parsley is the main ingredient. I use a bunch of it during cooking. Parsley has a clean and peppery taste with a touch of earthiness, and its natural aromatic oil contributes flavour to my dish.
When garlic gets diced, minced, or cut, the smell goes into the air and makes your kitchen smell terrible. But when cooked, garlic becomes creamy and soft. It goes well with my recipe because it adds extra aroma to the dish and taste buds.
How to cook Spaghetti with Shimeji Mushrooms and Parsley
Preparation
Shimeji mushrooms are generally very clean. Usually, you rinse them gently and cut away the tough interconnected bottom portion of the mushroom bundle. But I hand separate clinging mushroom stalks to ensure even cooking.
Cooking
Fry mushrooms with diced garlic until the aroma comes out. I use medium heat cooking so that the flavour of the mushrooms comes out slowly.
In the meantime, cook spaghetti until it is al dente, a cooked through status but still firm and slightly chewy. Most packs of spaghetti will give you the cooking time required for cooking the pasta thoroughly, but I need to adjust to having al dente pasta. Keep the cooking water for the next step.
Finally, add the spaghetti, chopped parsley, olive oil, and some spaghetti cooking water to the frying pan. Stir the spaghetti and mix with mushrooms until the water is absorbed.
Tips for the recipe
You can also add other type of mushrooms, for example King Oyster Mushrooms or Porcini.
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Spaghetti with Shimeji Mushrooms and Parsley
Ingredients
- 1 bunch parsley
- 200 grams spaghetti
- 150 grams white shimeji mushroom
- 150 grams brown shimeji mushroom
- 6 cloves garlic
- 2 tbsp olive oil
- 4 tsp salt
Instructions
- Rinse mushrooms gently and cut away the interconnected bottom portion of the mushroom bundle. Alternatively, use your hand to separate clinging mushroom stalks.
- Fine dice the garlic and chop the parsley.
- Add three teaspoons of salt and one tablespoon of olive oil to the cooking pot and cook spaghetti until al dente.
- Use medium heat to fry mushrooms with diced garlic until the aroma comes out.
- Add spaghetti, chopped parsley, one teaspoon of oliveoil, and 100 ml spaghetti cooking water to the frying pan and cook with mushrooms until the water is absorbed.
- Season with salt and black pepper.
- TopParma cheese and serve warm.