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Three Mushroom Spirali with Ishiri Sauce.

Updated: Sep 30, 2021

3 mushroom spirali with enoki shimeji and shiitake mushroom and ishiri sauce, butter and ramiro  pointed sweet pepper and nori seaweed with umami by kurumicooks healthy delicious and easy to make Japanese Asian and Fusion cooking for your kitchen

If you saw my blog recipes using "Ishiri sauce" earlier this year, you'll know, it's one of those "sounds awful but tastes great" flavourings - in this case made of squid. It's only made in one small region of Japan so it's something which is really quite unique.

Flavour-wise, I think of Ishiri sauce as a "super-umami" taste enhancer. I really like combining it with olive oil or butter and pasta. I made another pasta dish with it the other day - this time I used spirali pasta with shiitake, shimeji & enoki mushrooms for B vitamins and trace elements along with some ramiro pepper for your daily dose of vitamins A& C and some vibrant red colour.

You can rustle this dish up in 15-20 mins so it's great for a quick lunch or late supper. Whenever I make this I usually make it in "bulk" and stash a couple of servings in the fridge as the flavour of the ishiri sauce matures over a few days.

If you like the sound of this, you can find the Youtube video by clicking Ishiri sauce 3 Mushroom pasta or scroll to the bottom of the page. The written recipe is just below.


Happy cooking! Kurumi XXXX.


The Japanese love their pasta. Why not check out another of my "Japitalian" fusion dishes - Miso Tuna spaghetti recipe?

 

Three Mushroom Spirali with Ishiri sauce.

ingredients:


(makes 2 servings)


150g spirali pasta

70g shiitake mushrooms

1 sweet pointed ramiro pepper*

70g shimeji mushrooms

100g enoki mushrooms

1/2 onion

3 cloves garlic

1 tbsp vegetable oil


1/2 tsp japanese stock granules

a pinch of pepper

2 tbsp ishiri sauce**

25g butter


1 sheet of nori

 

how to:


rinse all the vegetables


remove the bottoms of the enoki & shimeji mushrooms and separate the stems


remove the stem ends of the shiitake mushrooms and cut the caps into slices


thinly slice the garlic & onion


halve the pepper lengthways, remove the stalk, seeds & the white flesh, then cut into slices diagonally


halve & cut the nori 3 times, then use scissor to cut into strips


prepare the spirali pasta according to the instructions on the packet


heat the vegetable oil in a frying pan, add the onion & garlic and stir for 1 min


add the enoki & shimeji mushrooms and stir for 2 mins


add the shiitake mushrooms, ramiro pepper, black pepper, butter, stock granules and stir for 2 mins


add the ishiri sauce and stir everything together well


add the spirali pasta and mix again


your 3 mushroom spirali is now ready. sprinkle over the nori just before serving

 


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