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Shiitake Mushrooms spaghetti

  • 1 (2-3 pounds) spaghetti squash
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1 pound Portobello mushrooms, sliced
  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin
  • ½ cup Dynasty Foods Shiitake mushrooms, rehydrated
  • Pecorino cheese, grated
  1. Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Cut the squash in half lengthwise from stem to tail and scrape out the seeds.* Drizzle with olive oil and season with salt and pepper, to taste.
  3. Place squash, cut-side down, onto the prepared baking dish. Place into oven and roast until tender, about 35-45 minutes.
  4. Remove from oven and let rest until cool enough to handle.
  5. Using a fork, scrape the flesh to create long strands.
  6. While spaghetti squash is cooling additionally, create your sauce.
  7. Add oil to saucepan. Sear your portobello mushrooms with garlic and onion. Add soy sauce, mirin, and pinch of sugar and reduce. Add in your bell peppers and and cook for another 3 minutes.
  8. Top the spaghetti squash with mushroom mixture and add grated pecorino cheese.

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Dish Type / Ethnic Cuisine
Main Dish