California chef Bryant Ng gives this Chinese-inspired noodle dish an Italian twist by finishing it with pecorino and butter.
Slideshow: More Pasta Recipes
1 ounce dried shiitake mushroom caps
4 tablepoons unsalted butter
1 shallot, minced
2 garlic cloves, crushed
1 tablepoon minced peeled fresh ginger
2 tablepoons Chinese black bean sauce
1 tablepoon Shaoxing or other Chinese cooking wine
1 pound finely chopped mixed mushrooms, such as stemmed shiitake and cremini
1 tablepoon oyster sauce
NOODLES AND SAUCE
12 ounces spaghetti
2 tablepoons minced garlic
1/4 cup canola oil
2 tablepoons thinly sliced scallions, plus more for garnish
1 tablepoon oyster sauce
1 teaspoon Maggi sauce
1 tablepoon Chinese black bean sauce
1 teaspoon Chinese black vinegar
1/4 cup grated pecorino cheese, plus more for serving
2 tablepoons unsalted butter
How to Make It
Step 1 Make the mushroom ragù
In a small heatproof bowl, soak the dried shiitakes in 2 cups of boiling water until softened, about 30 minutes. Remove the shiitakes and finely chop. Pour the soaking liquid into a clean bowl, stopping before you reach the grit at the bottom.
In a large skillet, melt the butter. Add the shallot, garlic and ginger and cook over moderately low heat, stirring, until softened, about 3 minutes. Stir in the black bean sauce and wine. Add the fresh mushrooms and reconstituted shiitakes along with the reserved soaking liquid and 1 cup of water and cook, stirring occasionally, until the mushrooms are softened and saucy, about 15 minutes. Stir in the oyster sauce and season with salt. Scrape the ragù into a large bowl and keep warm. Clean the skillet.
Step 3 Make the noodles and sauce
In a large saucepan of salted boiling water, cook the spaghetti until al dente. Drain well.
Using the flat side of a chef’s knife, mash the garlic to a paste with a pinch of salt. In the skillet, heat the oil. Add the garlic paste and cook over low heat, stirring, until very fragrant and light golden, 3 minutes. Stir in the 2 tablespoons of scallions, the oyster sauce, Maggi sauce, black bean sauce and vinegar; warm over low heat. Add the spaghetti and toss to coat. Stir in the 1/4 cup of cheese and the butter and toss well. Transfer to plates and top with the mushroom ragù. Garnish with more cheese and scallions and serve.
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