MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mushroom Wafu Pasta
 Categories: Pasta, Vegetables, Mushrooms, Sauces
      Yield: 4 Servings
 
           Salt & black pepper
      1 lb Spaghetti;
           - preferrably bronze-cut
    1/4 c  Extra-virgin olive oil
      8 tb Unsalted butter
      6 cl Garlic; minced
      1 lb Shiitake mushrooms; stems
           - trimmed (if dry),
           - separated & torn by hand
    1/4 c  Soy sauce
      3    Scallions; fine sliced,
           - for garnish
           Shredded, roasted nori or
           - 1/2 of a nori sheet in
           - thin matchsticks, garnish
 
  Bring a large pot of well-salted water to a boil. Cook pasta until
  1 minute shy of al dente, according to the package directions.
  Reserve 1 cup of pasta water, then drain.
  
  While pasta cooks, make the sauce: In a large skillet, heat olive
  oil and 4 tb butter over medium. When the butter is melted and
  starts to foam, add garlic and mushrooms. Cook, stirring only
  occasionally to ensure garlic doesn't burn, until mushrooms start
  browning on the edges, about 6 to 7 minutes. Season with 1/2 ts
  salt and about 12 to 15 cranks of pepper. If the pasta is still
  cooking, remove the skillet from the heat and set aside until pasta
  is ready.
  
  Return the skillet to medium low. Push the mushrooms to one side of
  the skillet. Add remaining 4 tb butter and soy sauce, allowing
  butter to melt into the soy sauce before combining with the
  mushrooms. Add pasta and 1/2 cup of the pasta water to the skillet,
  tossing to coat with the sauce. Cook, adding more pasta water 1 tb
  at a time as needed, until pasta is glossy, about 1 minute.
  
  Remove from heat. Top with sliced scallions and shredded nori.
  Serve immediately.
  
  Recipe by Hana Asbrink
  
  Recipe FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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