- 1/2 lb spaghetti
- 5 tbsp extra virgin olive oil
- 5 to 6 cloves garlic, sliced or chopped
- 2 to 3 green onions, chopped
- 1 red chili or 1 tsp red chili flakes
- 1/4 tsp salt
- 1/8 tsp black pepper
- 2 tbsp Yondu, Korean fermented vegetable sauce (you can substitute with fish sauce)
- 1/2 tsp mushroom soy sauce or regular soy sauce
- 10 to 12 oz shimeji mushrooms, separated into individual stalks or any mushrooms of your choice, sliced
- Bring a large pot of water to a boil, and add a generous amount of salt. Cook the spaghetti by following the directions of the package you’re using.
- Heat a large skillet over medium to medium-low heat. Add olive oil, garlic, green onion, chili, salt, and pepper. Keep stirring until you can smell the aroma from the garlic and green onion, about 4 to 5 minutes. Add Yondu and sauté everything for 1 to 2 minutes.
- Add the mushrooms and sauté for 2 to 3 minutes or until the mushrooms are cooked and softened.
- Add cooked spaghetti to the skillet, and mix everything together well. Add 1/2 to 1 cup of pasta water as needed. Turn off the heat, and use the pan to toss the pasta to coat the spaghetti evenly with the sauce for about 30 seconds. This action/skill is called Mantecare in Italian. This creates a more creamy texture sauce, almost like whipped. Serve immediately, and enjoy!
- Cook Time: 10 mins