SOTOZEN.COM > Practice > Food as Practice > Recipes > Mushroom Fettuccine

Mushroom Fettuccine

Ingredients (serves 2)

• 50g Shimeji mushrooms
• 100g Eryngii mushrooms
• 50g Asparagus
• 15ml Olive oil
• 30ml White wine
• 15ml Light-colored soy sauce
• Salt, to taste
• 200ml Soymilk
• 300g Pasta
• 10ml Starch
• 20ml Water

Instructions

1. Cut the shimeji and eryngii into bite-size pieces. (Shiitake or other types of mushrooms may be substituted.)
2. Cut the asparagus diagonally.
3. Boil the pasta.
4. Spread the olive oil in a frying pan, and stir-fry the mushrooms and asparagus. When they are coated with oil, add the white wine, soy sauce, and salt. Cook for about one minute, then add the soymilk. When it boils add the starch, dissolved in water. Mix for about 15 seconds to thicken.
5. Place the pasta in a dish, and pour the sauce mixture over it. Add black pepper to taste.

Recipe (PDF 133KB)