How to Prepare Speedy Delicious Tarako and Mushroom Spaghetti

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, delicious tarako and mushroom spaghetti. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Delicious Tarako and Mushroom Spaghetti is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Delicious Tarako and Mushroom Spaghetti is something which I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can have delicious tarako and mushroom spaghetti using 10 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Delicious Tarako and Mushroom Spaghetti:

1. Prepare 2 Tarako (salt-cured cod or pollack roe)
2. Get 75 grams Shimeji mushrooms
3. Take 2 Shiitake mushrooms
4. Make ready 45 grams Unsalted butter
5. Take 1 Salt
6. Prepare 1 tsp Kombu tea
7. Make ready 1 tbsp Wine (or sake)
8. Prepare 2 tbsp Olive oil
9. Make ready 200 to 220 grams Spaghetti
10. Make ready 1 (to taste)! Shredded nori seaweed

Instructions to make Delicious Tarako and Mushroom Spaghetti:

1. Remove the membranes from the tarako.
2. Shred up the shimeji mushrooms, and slice the shiitake mushrooms.
3. Boil the pasta. Don't over-salt the cooking water, but be sure to salt it for better flavor.
4. I always use this brand as spaghetti.
5. Put the butter in a large bowl and melt completely in the microwave. This is the key to making the sauce creamy.
6. When the melted butter has cooled down, add the tarako and salt to taste. It's OK if it solidifies a bit.
7. 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.
8. 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.

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