Recipe • Butter-Soy Spaghetti with Mushrooms (Japanese style)
I'm sharing an Asian pasta dish, Japanese style Butter-Soy Spaghetti with Mushrooms. I used 3 types of mushrooms but really, it's up to your preference! I'm also using brown rice spaghetti which is a healthier choice!
Brown rice has been many household's choice in recent years. It's rich in essential minerals such as manganese, iron, zinc, phosphorous, calcium, selenium, magnesium and potassium.
San Remo Brown Rice Pasta is made from 100% organic ground brown rice and contains the same health benefits as brown rice. It is free of gluten, dairy products, eggs and yeast and is ideal for anyone following a gluten free lifestyle.
（╹◡╹）♡ If you tried any recipes on my humble blog and would like to share on your blog or any other social media platforms, please copy and include the URL so it'll link back to me.
Kindly do not claim recipe as your own. Thank you!
Ingredients:
(2 servings)
160g San Remo Brown Rice Spaghetti
(Reserve cooking water)
1 big clove of Garlic, minced
1/2 small red Onion, coarsely chopped
Fresh Shiitake, sliced
Swiss Brown mushrooms, sliced
Handful of Bunashimeiji, trim off the ends
Red Capsicum, sliced
Handful of Edamame (Soak briefly in hot water)
15g unsalted Butter
1 TBS Olive Oil
1/3 tsp Sugar
1.5 TBS Light Soy sauce
2 TBS cooking Sake
Salt and Pepper
Bacon, cut into small pieces and fried till crisp (Optional)
Method:
•Cook San Remo brown rice spaghetti in a pot of salted water till al dente, following the instructions on package box. Remove spaghetti and reserve some water from cooking the pasta.
•Heat a fry pan, pour in olive oil and butter. Add chopped onion and fry till soften. Add in minced garlic, fry till fragrant but not brown.
•Add all the mushrooms, coat well with the oil. Sprinkle sugar when mushroom soften, add in capsicum and continue stir-frying. Pour in about 50ml of pasta water.
•Add in light soy sauce and sake, mix well and let sauce thicken/reduce a little.
•Add spaghetti and edamame, give it a quick stir and coat well with gravy. Sprinkle salt and pepper to taste.
•Dish up and top with crispy bacon bits. Serve with a dash of shichimi togarashi (Japanese chilli powder, 七味唐辛子) if you prefer some spice!
San Remo Organic Brown Rice Pasta is available in 3 different variants - Spaghetti, Penne and Spirals at $3.95 each. Now available at selected Cold Storage, FairPrice Finest outlets, and RedMart.
☆彡As we welcome 2018, San Remo is here to make your new year even better! Three lucky winners will get to win a San Remo hamper worth more than $100 each! Check out this link.
Contest ends on 7 January 2018 (23:59hrs).
This recipe is created in collaboration with San Remo & Singapore Home Cooks.
Brown rice has been many household's choice in recent years. It's rich in essential minerals such as manganese, iron, zinc, phosphorous, calcium, selenium, magnesium and potassium.
San Remo Brown Rice Pasta is made from 100% organic ground brown rice and contains the same health benefits as brown rice. It is free of gluten, dairy products, eggs and yeast and is ideal for anyone following a gluten free lifestyle.
（╹◡╹）♡ If you tried any recipes on my humble blog and would like to share on your blog or any other social media platforms, please copy and include the URL so it'll link back to me.
Kindly do not claim recipe as your own. Thank you!
Ingredients:
(2 servings)
160g San Remo Brown Rice Spaghetti
(Reserve cooking water)
1 big clove of Garlic, minced
1/2 small red Onion, coarsely chopped
Fresh Shiitake, sliced
Swiss Brown mushrooms, sliced
Handful of Bunashimeiji, trim off the ends
Red Capsicum, sliced
Handful of Edamame (Soak briefly in hot water)
15g unsalted Butter
1 TBS Olive Oil
1/3 tsp Sugar
1.5 TBS Light Soy sauce
2 TBS cooking Sake
Salt and Pepper
Bacon, cut into small pieces and fried till crisp (Optional)
Method:
•Cook San Remo brown rice spaghetti in a pot of salted water till al dente, following the instructions on package box. Remove spaghetti and reserve some water from cooking the pasta.
•Heat a fry pan, pour in olive oil and butter. Add chopped onion and fry till soften. Add in minced garlic, fry till fragrant but not brown.
•Add all the mushrooms, coat well with the oil. Sprinkle sugar when mushroom soften, add in capsicum and continue stir-frying. Pour in about 50ml of pasta water.
•Add in light soy sauce and sake, mix well and let sauce thicken/reduce a little.
•Add spaghetti and edamame, give it a quick stir and coat well with gravy. Sprinkle salt and pepper to taste.
•Dish up and top with crispy bacon bits. Serve with a dash of shichimi togarashi (Japanese chilli powder, 七味唐辛子) if you prefer some spice!
San Remo Organic Brown Rice Pasta is available in 3 different variants - Spaghetti, Penne and Spirals at $3.95 each. Now available at selected Cold Storage, FairPrice Finest outlets, and RedMart.
☆彡As we welcome 2018, San Remo is here to make your new year even better! Three lucky winners will get to win a San Remo hamper worth more than $100 each! Check out this link.
Contest ends on 7 January 2018 (23:59hrs).
This recipe is created in collaboration with San Remo & Singapore Home Cooks.
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