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The ingredients needed to make Delicious Tarako and Mushroom Spaghetti:
- Use 2 of Tarako (salt-cured cod or pollack roe).
- Use 75 grams of Shimeji mushrooms.
- Use 2 of Shiitake mushrooms.
- Take 45 grams of Unsalted butter.
- Use 1 of Salt.
- Get 1 tsp of Kombu tea.
- Take 1 tbsp of Wine (or sake).
- You need 2 tbsp of Olive oil.
- Get 200 of to 220 grams Spaghetti.
- Use 1 of (to taste)! Shredded nori seaweed.
Steps to make Delicious Tarako and Mushroom Spaghetti:
- Remove the membranes from the tarako..
- Shred up the shimeji mushrooms, and slice the shiitake mushrooms..
- Boil the pasta. Don't over-salt the cooking water, but be sure to salt it for better flavor..
- I always use this brand as spaghetti..
- Put the butter in a large bowl and melt completely in the microwave. This is the key to making the sauce creamy..
- When the melted butter has cooled down, add the tarako and salt to taste. It's OK if it solidifies a bit..
- Heat the olive oil in a frying pan. Add the mushrooms, and when they've started to wilt, add the wine and kombucha powder and stir-fry..
- Drain the cooked spaghetti well. Put it in the frying pan and mix well, then add the butter-tarako mixture. Transfer to serving plates and top with a generous amount of shredded nori seaweed..
Tarako cod roe is in a small pouch like a thin skin. Serve pasta immediately, topped with mushroom-butter mixture and breadcrumbs, garnished with parsley, if desired. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente. Add the pasta, reserved cooking water, and cheese to the skillet. Add the parsley and toss to combine.
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