Spinach and Mushrooms “Dashi” Taste Pasta

In this season, in Aomori Prefecture, it is popular to cultivate “Kanjime” spinach, exposed to winter cold weather after growing in size harvestable. When outside temperature becomes under 5 degrees Celsius, by gradually opening the house and exposing it to the cold for about two weeks, the sweetness of spinach will become about twice that of usual.
Here is the recipe for “dashi” pasta with the sweetness of spinach and mushroom umami. If the spinach is overcooked, it loses its color and texture. So, it is the key to turn off the heat after cooking for about 30 seconds.

Directions

1. Lightly rinse dried shitake mushrooms with water, put them in a bowl with water, and soak them for 20 minutes to rehydrate.
2. Lightly rinse dried shitake mushrooms with water, put them in a bowl with water, and soak them for 20 minutes to rehydrate.Cut spinach into 3 cm width.
3. Cut the rehydrated shiitake mushrooms into bite-size.
4. Cut off the stems of enoki mushrooms, shimeji mushrooms and maitake mushrooms, and cut them into bite-size pieces.
5. Slice the garlic and cut the bacon into 1 cm width.
6. Boil water and cook pasta.
7. Put garlic and olive oil in a frying pan and heat it.
8. Add bacon when smelling the aroma of garlic, and stir-fry.
9. Add mushrooms and stir-fry.
10. After the mushrooms are cooked, add shiitake mushroom soup, and boil it.
11. Add spinach, cook for 30 seconds, and turn off the heat.
12. Add the boiled and well-drained pasta.
13. Mix butter and soy sauce, season with salt and pepper, and serve it.

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