we used to live near this really funny restaurant in sydney, it was a japanese place where you could order a half size of any meal on the menu. tony and I took my brother there for his 14th birthday and he went a bit nuts with the half-half concept and ordered all kinds of mini meals in true teenage boy style.
the restaurant would serve this italian/japanese fusion spaghetti and the other night I had a go at making it. I used straw mushrooms, which was so much fun because when you cut them in half they smile at you!
so here's an adapted recipe for japanese style chicken and mushroom creamy spaghetti, tweaked from this site.
2 shallots, finely sliced, white bit only
1 can of straw mushrooms, each cut in half
a handful (or half pack) of shimeji mushroom, base removed
a handful of fresh shitake mushrooms, thinly sliced
200g chicken thigh, cubed and seasoned with salt and pepper
250g or half a packet of spaghetti
1 tbsp butter
2 cloves garlic, finely sliced or grated
2 tbsp plain flour
half a cup of fresh cream
1 cube of vegetable stock
1 tbsp soy sauce
1 tbsp mirin
a pinch of white pepper
1 sheet of toasted seaweed, finely sliced
salt and pepper
parmesan cheese, to serve
to make your pasta
- melt the butter in a fry pan over medium heat, and add the chopped shallots and finely grated garlic. sautee for 2-5 minutes.
- add the sliced chicken and fry until slightly browned.
- start boiling your water for the spaghetti.
- add the three types of mushrooms to the chicken mix and break the stock cube into the mix, you could turn the heat down a little at this point. after 3-5 minutes add the plain flour, soy sauce, mirin and white pepper and stir.
- cook your spaghetti until al dente.
- turn down the fry pan (or take it off the heat) and stir in the fresh cream.
- once your spaghetti is done, add it and some of the pasta water to the fry pan and toss.
- serve seasoned with crushed seaweed and parmesan cheese.
salty, creamy and delicious!