Spaghetti with Shimeji Mushrooms and Parsley
Spaghetti with Shimeji Mushrooms and Parsley uses various mushrooms and a bunch of parsley as main ingredients. It serves as main course.
Servings 2
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.