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- Japanese Style Spicy Mushroom Wholegrain Pasta with Yuzu Kosho
Japanese Style Spicy Mushroom Wholegrain Pasta with Yuzu Kosho
SHORT DESCRIPTION
Enjoy a savoury Japanese-inspired Wholegrain Mushroom Pasta with Carwari Organic Yuzu Kosho, Tamari Soy Sauce, Mirin and Cooking Sake, finished with fresh spring onion and nori.
DESCRIPTION
- Bring a large pot of salted water to the boil. Add the wholegrain pasta and cook according to the packet instructions.
- While the pasta cooks, heat a drizzle of olive oil in a frying pan. Add the minced garlic and sauté briefly.
- Add the shimeji, enoki and button mushrooms and cook until softened and lightly golden.
- Add the Carwari Organic Yuzu Kosho Green, Carwari Organic Tamari Soy Sauce, Carwari Organic Mirin and Carwari Organic Cooking Sake. Stir well and cook for a few minutes to allow the flavours to combine.
- Once the pasta is cooked, reserve 1 cup of the pasta cooking liquid, then drain the pasta.
- Add the cooked pasta and approximately ½ cup of reserved pasta cooking liquid to the pan with the mushrooms. Toss together and cook for 1–2 minutes, or until the liquid reduces and the sauce thickens slightly.
- Taste and add a little more pasta cooking liquid if the pasta is too dry.
- Divide the pasta between serving plates and garnish with nori seaweed and chopped spring onion.
- Drizzle with olive oil and serve with extra Carwari Organic Yuzu Kosho Green for an extra kick of citrusy heat.
INGREDIENTS
Pasta Sauce
- 150g shimeji mushrooms, woody stems removed
- 80g enoki mushrooms, woody stems removed and cut in half lengthways
- 5 button mushrooms, sliced
- 1 clove garlic, minced
- 1–2 tsp Carwari Organic Yuzu Kosho Green 60g
- ½ tbsp Organic Tamari Soy Sauce
- 1½ tbsp Carwari Organic Mirin 250ml
- 1 tbsp Carwari Organic Cooking Sake
- Olive oil, for pan-frying the mushrooms
Wholegrain Pasta
- 160–200g wholegrain pasta
- Water and salt, for cooking
Garnish
- Carwari Organic Yuzu Kosho Green 60g
- Nori seaweed
- Spring onion, chopped
- Olive oil