Best 3 Japanese Ginger Fried Mushroom Pasta Recipes
Embark on a culinary journey to the vibrant streets of Japan with our exquisite Japanese Ginger Fried Mushroom Pasta. This delectable dish tantalizes taste buds with a harmonious blend of sweet, savory, and umami flavors. The succulent mushrooms, carefully sautéed with aromatic ginger and garlic, create a symphony of textures that dance on the palate. Tossed with al dente pasta and enveloped in a rich, flavorful sauce, this dish is a symphony of flavors that celebrates the essence of Japanese cuisine. Accompanying this main course are two equally enticing recipes: a refreshing Japanese Cucumber Salad, with its crisp cucumber, tangy vinegar, and hint of sesame, and a delightful Japanese Miso Soup, where the delicate balance of miso paste, tofu, and wakame seaweed creates a soothing and savory broth. These culinary creations, rooted in Japanese tradition, promise an unforgettable dining experience that will transport you to the heart of Japan.
Check out the recipes below so you can choose the best recipe for yourself!
JAPANESE GINGER-FRIED MUSHROOM PASTA
This is a simple recipe, and requires nothing you can't get at your local grocery store. I'm a Japanese major up at UI, and one day in class we watched a Japanese cook make "shougayaki kinoko pasuta." It looked delicious, and since the weekly Japanese lunch/conversation hour was going to start in 40 minutes, me and my friend rushed to the grocery store, and then to her house to make this (running completely off of memory in a foreign language, no less.) We brought it to the department lounge, and it was not only a huge hit, but we amazed all of our sensei and fellow students with our speed and cooking ability. This recipe sounds very adaptable, and I can easily see adding carrots or other veggies. I don't give any precise measurements here, because, as the Japanese guy with the Osaka accent said, cooking comes from the heart, not the brain, which is why HE didn't measure anything, so we didn't either. I only included amounts because Recipezaar wouldn't let me just put "Green Onions." Use as much as you like of all ingredients. Also, I don't normally eat mushrooms, so I don't know how to measure them. Add as many as you'd like.
Provided by TeaLeavesGreen
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Boil your spaghetti noodles as you normally would.
- While boiling, put meat onto a plate or pan and rub freshly-chopped ginger onto it and cover thoroughly in soy sauce.
- Finely chop your green onions, clean and cut your mushrooms, julienne your cabbage, and prepare your garlic.
- Put cabbage in a separate pot and boil, keeping in mind that cabbage expands a lot when cooked.
- Move pork to heated skillet/wok and fry until cooked.
- Keep extra soy sauce from plate for later.
- Remove pork, cool until you can touch without pain, and cut "to the size of the noodles," making long, thin pieces.
- When noodles are cooked, drain water.
- Put your butter or olive oil into the same pan you used for cooking the meat, and add your onions, meat, noodles, mushrooms, garlic, reserve soy sauce, and extra soy sauce.
- Stir fry, letting the flavor soak inches.
- Drain water from cabbage, make pretty beds for the pasta.
- When sufficiently hot and tasty, put stir-fried mixture onto bed of cabbage.
- Eat!
MUSHROOM PASTA STIR-FRY
While stir-fries have long gone hand-in-hand with rice, this recipe shows the versatility of the dish. Here, a quick stir-fry is transformed into a flavorful, unconventional pasta sauce. Five spice is a Chinese seasoning that is said to incorporate all five tastes: sweet, sour, bitter, salty and umami. In this recipe, its blend of star anise, cloves, Chinese cinnamon, Sichuan peppercorns and fennel intensifies the robust flavor of the mushrooms. Don't overcook the broccolini; it should be crisp, with a bright green vibrancy. You could easily substitute broccoli, green beans, snow peas or other crunchy greens. And don't skip the butter (or use vegan butter, if you prefer), as it provides a beautiful richness which brings the sauce and ingredients together.
Provided by Hetty McKinnon
Categories dinner, weekday, pastas, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions, until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
- Meanwhile, heat a large (12-inch), deep skillet over medium-high. When hot, add 2 tablespoons oil and the mushrooms. Cook for 7 to 8 minutes, giving it a stir every 2 minutes or so. The mushrooms will release lots of liquid, but it will evaporate as it cooks. When the mushrooms start to turn golden, add the garlic, five spice and 1/2 teaspoon each salt and black pepper, then cook for 1 minute. Transfer the mushrooms to a plate and set aside.
- While the mushrooms are cooking, make the sauce: In a small bowl, whisk the oyster sauce, maple syrup, soy sauce, sesame oil and chile oil with 1/4 cup water until combined. Set aside.
- Heat the same skillet back over medium-high. Add the remaining 2 tablespoons oil and the broccolini. Season with salt and pepper and cook for 4 to 5 minutes, tossing occasionally, until the broccolini is tender but still quite crisp.
- Add the pasta to the pan, along with the sauce and the butter. Using tongs, toss to combine, then add the reserved pasta cooking water, 1/4 cup at a time, just to loosen the sauce. When the butter has melted, add the mushrooms and toss again. Remove from the heat. Serve topped with scallions.
ARTICHOKE AND MUSHROOM PASTA
I got this on a card from the grocery store. I have not tried it yet, but am posting it here for safe keeping. Let me know how it turns out!
Provided by Bippie
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Cook pasta in pot of salted boiling water until al dente.
- Drain. Toss pasts with 1 Tbs oil.
- Heat 2 Tbs oil in heavy large skillet over medium-high heat.
- Add mushrooms, garlic and oregano; saute until golden, about 4 minutes.
- Add artichokes; saute 3 minutes.
- Add stock, lemon juice and peel and crushed red pepper and cook until slightly thickened, about 5 minutes.
- Add butter; whisk until just melted.
- Add pasta and parsley; toss until pasta is coated and heated through.
- Add 3/4 cup cheese and toss to coat.
- Season with Salt and Pepper.
- Transfer to a large bowl to serve and top with remaining cheese.
Tips:
- Use fresh, high-quality mushrooms. This will make a big difference in the flavor of the dish.
- Slice the mushrooms thinly. This will help them to cook evenly.
- Use a hot pan. This will help to sear the mushrooms and prevent them from stewing.
- Don't overcrowd the pan. If you do, the mushrooms will steam instead of searing.
- Cook the mushrooms until they are golden brown and tender.
- Add the ginger and garlic towards the end of cooking. This will prevent them from burning.
- Use a good quality soy sauce. This will make a big difference in the flavor of the dish.
- Garnish the dish with green onions and sesame seeds. This will add a pop of color and flavor.
Conclusion:
Japanese Ginger Fried Mushroom Pasta is a quick and easy dish that's perfect for a weeknight meal. It's packed with flavor and umami, and it's sure to please everyone at the table. So next time you're looking for a new pasta recipe, give this one a try!
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