1/2 lb. firm mushrooms such as button, shittake, morel, or chanterelle
3 whole green onions
3 cloves garlic, finely minced
2 tablespoons finely minced ginger
Bring 4 quarts water to a rapid boil in a large pot. Lightly salt the water and cook the pasta according to the package instructions. When the pasta is slightly firm, drain it, rinse with cold water and drain again.
Toss the pasta with the 2 teaspoons cooking oil. If using shiitake mushrooms, cut off the stems. Cut the mushrooms into 1/2 inch slices. Cut the green onions on a sharp diagonal into 1-inch lengths. Combine the mushrooms, green onions, garlic and ginger (you need 4 cups total).
Cover and refrigerate all ingredients until 5 minutes before cooking. Can be completed to this point up to 8 hours in advance of last minute cooking.
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