Asian-fusion shiitake and Parmesan noodles

This is a recreation of a favorite recipe from The Yardhouse in Pasadena, CA.

Here’s what you need:

1/3 box thin spaghetti

1/2 cup fresh shiitake mushrooms, sliced

1 pat of butter

1/3 cup Parmesan cheese, grated

2-3 tbsp of EVOO (that would be olive oil)

3 cloves garlic, grated

Green onion for garnish

Makes 1 large serving

Here’s what you do:

Boil your spaghetti according to the instructions on the box as every brand differs

While that’s going, prep your other ingredients:

Thinly slice the mushrooms

Thinly slice the green onion at a diagonal

Grate the Parmesan cheese

Grate the garlic

I prefer to use a microplane to get a fine grate for the Parmesan and garlic. Especially because the garlic will be added at the very end, you want it to melt into the dish. Raw garlic is spicy!

Once the noodles are ready, turn off the heat.

In a separate pan, turn up the stove to a medium heat (use low heat if your stove is powerful).

Add the butter and olive oil. Once the fat is heated, add the mushrooms and sauté for a few minutes.

Transfer the noodles into the pan. I like to take the noodles straight out of the water with tongs. I don’t drain the noodles because you want some of that pasta water to get into the pan creating a luscious smooth sauce.

Take it off the heat. Add grated Parm and fresh shavings of garlic.

Toss. Plate. Garnish with green onion (or, even chili flakes).