Yesterday I had in mind something ordinary like chicken schnitzel for our lunch, but one road to supermarket changed my mind in no time. My “relationship” with the Asian shimeji mushrooms is not new. I saw them first in the supermarket more than one year ago and I fell in love with them on the first sight. Even I had no idea how to cook them, I thought “What the heck, I will figure out something” so I bought them.
The recipe is simple (even the final result may look a bit strange), fast and incredible tasty. Laurentiu even said they were my best pasta of all times.
Schnitzel fell onto shadow yesterday when I saw those adorable mushrooms we bought in the next second. We also purchased to buy rice pasta, and even I was trying to avoid “the glass” ones, I ended taking exactly those. They look a bit strange and have that gummy texture, but they were great with the asian mushrooms, some garlic, butter, soy sauce and chilli flakes.
What you need
*the juice from 1 lime
*shimeji mushrooms (I used 2 packages) (washed)
*soy sauce (I used light one)
*4 garlic cloves cut in slices
How to do it
1. First bring some salty water to boil in a medium pan, then switch off the fire. Add the rice pasta, let it stay in the hot water for 3 minutes then drain them
2. In a hot wok pan add the butter, mushrooms, the garlic and let them soften for 5 minutes.
3. Add the drained pasta, the soy sauce, lime juice and the chilli flakes. Stir and you’re ready 🙂