King Oyster Mushroom & Spinach Pasta with Butter and Soy Sauce
King Oyster Mushroom & Spinach Pasta with Butter and Soy Sauce

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, king oyster mushroom & spinach pasta with butter and soy sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

King Oyster Mushroom & Spinach Pasta with Butter and Soy Sauce is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. King Oyster Mushroom & Spinach Pasta with Butter and Soy Sauce is something that I have loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook king oyster mushroom & spinach pasta with butter and soy sauce using 6 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make King Oyster Mushroom & Spinach Pasta with Butter and Soy Sauce:
  1. Prepare 100 grams Spaghetti
  2. Take 1 large King oyster mushrooms
  3. Prepare 100 grams Spinach
  4. Get 2 tsp + 1 tablespoon Butter
  5. Make ready 1 tsp + 2 teaspoons Soy sauce
  6. Prepare 1 Salt and pepper
Steps to make King Oyster Mushroom & Spinach Pasta with Butter and Soy Sauce:
  1. Chop the spinach into easy to eat lengths.
  2. Cut the mushroom stems into 2 cm lengths. Cut + shaped notches about 1 cm deep. Slice the caps of the mushroom.
  3. Boil the spaghetti according to the package.
  4. Add 2 teaspoons of butter to a frying pan and heat. Add the mushroom stem and cook both sides. Add 1 teaspoon of soy sauce. Transfer the mixture onto a plate.
  5. Add 1 teaspoon of butter to the pan and add the mushroom top pieces and the spinach. While cooking, season with salt and pepper.
  6. Add the boiled spaghetti and then 2 teaspoons of soy sauce.
  7. Dish up the spaghetti from Step 6, and add the mushroom stems from Step 4 on top to serve.

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