きのこが100倍美味しくなる！【しめじベーコンのパスタ】定番ガーリックバターで無条件で愛されるパスタ

きのこが100倍美味しくなる！【しめじベーコンのパスタ】定番ガーリックバターで無条件で愛されるパスタ

When you press it like this, the mushroom will make this sound. Add the butter at the end to let the noodles absorb the soup stock. Mix it while melting the butter… It looks so delicious! Hello! I’m Chef Fabio. Today we’ll be making Japanese-Style Shimeji Mushroom Pasta!

Okay, now for the ingredients. Spaghettini, shimeji mushrooms, bacon, garlic, chili peppers, butter, shiso leaves, mentsuyu (noodle soup base), olive oil, and salt. Today, for this episode of our Japanese-Style Pasta Series, I’m going to make a pasta using shimeji mushrooms and bacon.

Shimeji mushroom and bacon pasta is actually already a classic, and you can find it everywhere like Cafe Italian. I’ll show you in-depth how to make this classic pasta, so let’s start right now!

By the way, my one-pan pasta book will be released soon, so if you’re interested, take a look at the description! [Out on March 19th! Now accepting pre-orders on Amazon] Now let’s start cutting our ingredients. The bacon we’ll be using today is quite thin, so when using sliced ​​bacon, cut it into larger strips.

We’re using 100g of shimeji mushrooms today for one serving, so it’s a good-sized portion of mushrooms. The most important thing is to sauté the mushrooms, as it takes a lot of time.

Crush the garlic since if we minced it too finely, it would burn. [Point 1: Crush the garlic and cut it into large pieces] Cut the crushed garlic roughly once or twice like this. Today’s concept is Japanese-style pasta, so I’m going to chop some shiso leaves.

Around 3 shiso leaves will be enough for one serving. *Feel free to add as much as you like! * Now let’s move on to cooking the mushrooms. I usually make the garlic oil here first, but today I’m going to add the mushrooms first because it takes a while to cook them.

Mushrooms are usually best when you split by hand. Only tear the really large shimeji mushrooms in half. First, make one layer like this. Add a small amount of olive oil. Since we’ll heat the mushroom without other ingredients, we’ll add oil to prevent the mushrooms from getting charred.

And now we’ll turn on the heat. The most important thing when making delicious mushroom dishes and pasta is how we can remove the excess water from the mushrooms. So, first, turn up the heat and draw out the excess water from the mushrooms. And now the temperature has risen. And this sound is important!

When you hear the sound, coat the mushrooms with a small amount of olive oil and leave them flat to remove moisture and brown them. Cook over medium heat and avoid touching the mushrooms as much as possible while drawing out the moisture and browning them. Press the large shimeji mushrooms like this.

When you press the mushrooms, they make a sound like this, but it also lets the moisture come out more easily, so you press them a little like this as you heat them up. I haven’t sprinkled salt on the mushrooms yet,

If you sprinkle salt on them first, it’ll be difficult to brown them, so the best way to make delicious mushroom dishes is to add salt after they are browned! [Point 2: Sprinkle with salt after the shimeji mushrooms are browned.] Now that the mushrooms are really lightly browned and moist,

As you stir-fry a little more, you’ll reach a phase where the aroma and flavor of the mushrooms will come out, so be patient. Now that the water has stopped coming out of the mushrooms, flip them over to see if they’re starting to brown. Now…wow! It has a delicious baked color!

It’s starting to turn brown, so lower the heat to very low. Then we’re going to put the mushrooms on top and make our regular garlic oil here. Add the olive oil, then add the chopped garlic and chili pepper.

We’ll make the garlic oil while tilting our frying pan. [Point 3: Heat garlic on very low heat] I’ve set the heat to very low, but the frying pan itself is still hot when I put my hand on it, so if I had minced the garlic, it would burn quickly.

So, today I’m cutting the garlic into rough pieces like this. Now, let the garlic oil release its flavor for a few minutes on very low heat. While we’re making the garlic oil, we’ll boil the pasta. Now let’s boil the pasta. Today’s concept is Japanese-style pasta, so I’m going to boil smooth Teflon-diced Spaghettini.

Today, we’re adding 30g of salt to 2L of water, so the salt concentration is 1.5%. Now, while the noodles are boiling, the garlic has started to lightly change color, so we’re going to add the bacon. The garlic has already heated up quite a bit, so next we’ll heat the bacon in our oil.

The bacon is now coated with oil. Since the bacon is thin, it will brown really quickly, so once it’s coated with oil, put the pan down again. Once it’s down, stir-fry the garlic along with the bacon and it’ll look like stir-fried garlic and bacon. Wow! This alone looks delicious!

Here we are now with garlic oil, chili pepper accents, and bacon aroma. The moisture has evaporated from the mushrooms we have on the frying pan that were already browned, and the flavor has come out nicely… Only when we get to this stage can you mix everything together.

This method makes absolutely delicious stir-fry, so even if you don’t make the pasta, you should try this anyway! Add a pinch of salt here. Then add the shiso leaves. Adding the shiso leaves and mixing them with everything, we’ve released their fragrance. I’m going to add some mentsuyu here for the umami flavor.

Once you’ve created the umami base, add water. Once the water starts boiling, all you have to do is wait for the noodles to finish cooking.

The reason I added unsalted water instead of our boiling water is because the base combines the umami of the mushrooms with the saltiness of both the bacon and the mentsuyu. If I added the boiled water, it’s be too salty, so I’ll add unsalted water. You can also crush the garlic in the pan.

If you want to add a little more spiciness, you can mash the chili pepper in this way to release more, so adjust the spiciness in that way. Now that the noodles are boiled, let’s combine them with the sauce. Our dish today is Japanese-style pasta, so I made it with a bit of liquid.

I finished the pasta one minute before the instructions on the package, then I let the noodles absorb this delicious stock for about 30 seconds. Add the butter and its richness after the 30 seconds. Melt the butter while stirring. Wow! It looks so delicious!

Now that the butter has melted and the sauce is nicely coated with the noodles, it’s time to serve! Our Japanese-Style Pasta with Mushrooms and Bacon is now complete! Itadakimasu! *Mmm!* *Delicious!* Everyone, this is definitely a delicious pasta dish!

First, the combination of shimeji mushrooms and bacon brings together glutamic acid and inosinic acid, an absolutely delicious pairing. And to take it further, the flavor of the mentsuyu comes in, making a the delicious combination even better!

Shimeji mushrooms are one of my favorite mushrooms because they give a nice flavor when made in rice cooked. *Fabio loves rice cooked with shimeji mushrooms! * Please let us know your favorite way to eat shimeji mushrooms in the comments section! Thank you for the meal!

When you feel like eating Japanese-style pasta, please try making today’s Japanese-style pasta with shimeji mushrooms and bacon! Thank you as always for your comments! I always look forward to reading them! Well then, see you in the next video! Bye~!

“Blissful Pasta You’ll Want to Make at Home Over and Over” 60 pasta dishes that you’ll want to make anytime, even on days when you’re tired or don’t have enough ingredients. The definitive home pasta book!

和風パスタの王道しめじとベーコンのパスタをプロなりの解説をしてワンランク上のパスタ料理に仕上げています🍝キノコ好きには堪らないテクニックが満載です🍄

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材料　1人前
スパゲッティーニ　90g
にんにく　1かけ
カラブリア唐辛子　1本
オリーブ油　15g
しめじ　100g
ベーコン　35g
大葉　3枚
めんつゆ　25g (3倍濃縮)
無塩バター　15g
水　120cc
塩　ひとつまみ

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【チャプター】
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0:56 材料カット
1:56 きのこの火入れ
4:47 ソースを作っていく
5:28 麺を茹でる
8:35 完成・盛り付け
8:57 実食

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