====== Spaghetti with Mushrooms, Miso, & Spinach ======
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===== Ingredients =====
  * 190g/ 7oz dried spaghetti or linguine.
  * 150g/ 5oz pound mixed wild mushrooms (such as shiitake, oyster, and chanterelle).
  * 150g/ 50z baby spinach.
  * 1 banana shallot, finely chopped
  * 3/4 cloves garlic, minced.
  * 2 tablespoons olive oil (optional).
  * 50g/ 1tbsp white miso paste.
  * 1 tbsp wild mushroom glace.
  * 1tbsp malt or chinese black rice vinegar.
  * 1 tbsp light soy sauce.
  * garnish: shichimi togarashi or chilli flakes.
  * seasoning.
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===== Info =====
  * **Prep:** 15
  * **Cook:** 10
  * **Serves:** 2
  * [[https://www.youtube.com/watch?v=s6ygwjep-Rs|Source]]

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===== Directions =====
  - 1. Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. 
  - 2. Meanwhile, chop up your shallots, garlic and mushrooms.
  - 3. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, shallots and garlic and cook, stirring occasionally, until golden brown & tender.   
  - 4. Build the sauce: Stir in the mushroom glace, miso paste, vinegar & soy sauce. Bring to a simmer and cook for 5 minutes, or until the sauce has thickened slightly.
  - 5. Combine and serve: Add the spinach to the skillet and cook until wilted, about 2 minutes. Stir in the drained spaghetti and toss to coat. If the sauce is too thick, add a little of the reserved pasta water to thin it out. 
  - 6. Season to taste.
  - 7. Garnish and enjoy: Serve immediately.

{{tag>pasta spaghetti mushrooms spinach miso white_miso chanterelles oyster_mushrooms shallots black_rice_vinegar rice_vinegar malt_vinegar soy_sauce}}
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