Pasta with mushrooms and chrysanthemum

 

Ingredients (Serves 2)

4 fresh mushrooms

1 small king oyster mushroom

1/2 bunch shungiku (chrysanthemum greens)

1 slice thick-sliced ​​bacon

1 clove thinly sliced ​​garlic

1/2 chopped red chili pepper

160g spaghetti

20g salt

A pinch of salt

A pinch of coarse-ground black pepper

2 tablespoons olive oil

Preparation

Cut off the stems of the mushrooms, wipe off any dirt, and thinly slice lengthwise. Cut the king oyster mushrooms into 4cm lengths and then thinly slice again.

Briefly blanch the shungiku in boiling water. Transfer to cold water, squeeze out the water, and cut into 3-4cm lengths. Cut the bacon into 1cm wide pieces.

[Directions]

1. Bring 2000ml of water (not included in the recipe) to a boil in a pot, add salt, and cook the spaghetti. Drain in a colander 1 minute before the recommended cooking time (reserving some of the cooking water).

2. While the spaghetti is boiling, add olive oil and garlic to a frying pan and heat over low heat. Once fragrant, add the red chili pepper, mushrooms, king oyster mushrooms, chrysanthemum sprouts, and bacon and stir-fry.

3. Add the spaghetti and 2 tablespoons of the cooking water and heat over high heat while stirring. Season with salt and coarsely ground black pepper and serve in serving bowls.