Experimental Creamy Shiitake Mushroom Pasta
There are times, whenever I do grocery, that I’d just grab something interesting from the shelf even without knowing what to do with it. Like this pack of dried shiitake mushrooms at SM Hypermarket. I actually had no idea what I could use shiitake mushrooms for so I ended up checking the shelves for other leftover ingredients that I might use.
This is what I learned about dried shiitake mushrooms: they’re difficult to chew but they’re perfect with soups because they absorb water and become oh-so soft and delicious.
- Dried shiitake mushrooms
- Garlic (the more the merrier)
- Herbs (I prefer basil, rosemary or thyme)
- 1 can of Campbell’s cream of mushroom soup
- 1 can of milk
- A few drops of Bragg’s aminos or Worcestershire sauce for a bit of a kick
- Pasta of your choice
Preparing the mushrooms.
To soften the dried mushrooms, I usually soak them in a bit of water (just enough to immerse them in) and turn on the heat. When the mushrooms have absorbed the water, you can take them out.
Sauté garlic and mushrooms in coconut oil (or butter). When the garlic turns a nice shade of brown, add the mushroom soup. Once you empty that mushroom soup can, use it to measure the amount of milk you need. Pour milk into the pan. Add Bragg’s or Worcestershire sauce and cook until you get your desired creamy consistency. Pour onto pasta of your choice.
Note: Those dried mushrooms on top of this pasta are just there for decorative purposes. They’re very tough so I doubt they’re supposed to be eaten without any sort of preparations.