Soy Sauce Butter Linguine with Crispy Shimeji Recipe
by GBC Kitchen
2
45 minutes
Ingredients

  • 200g of linguine
  • 50g of butter
  • 2 garlic cloves, grated to a paste
  • 3 tbsp of soy sauce
  • chives, finely chopped, to garnish

Crispy shimeji mushrooms

  • 2 handfuls of shimeji mushrooms
  • 30g of plain flour
  • 1 tbsp of cornflour, heaped
  • 1 pinch of salt
  • 1/2 tsp baking powder
  • 1 pinch of ground white pepper
  • 1 pinch of paprika
  • vegetable oil, for deep-frying
Method
1

Make the crispy shimeji mushrooms by heating a few centimetres of oil to 180°C

  • 2 handfuls of shimeji mushrooms
  • vegetable oil, for deep-frying
2

Trim off any discoloured roots at the base of the mushrooms and slice them lengthwise into slices

3

Mix together the flour, cornflour, salt, baking powder, pepper and paprika with 90ml water to make a smooth batter

  • 30g of plain flour
  • 1 tbsp of cornflour, heaped
  • 1 pinch of salt
  • 1/2 tsp baking powder
  • 1 pinch of ground white pepper
  • 1 pinch of paprika
4

Dip the mushrooms into the batter, making sure they’re coated, and allowing any excess batter to drip off

5

Fry for a couple of minutes or until golden brown all over, then drain on kitchen paper, and repeat with the remaining mushrooms

6

Cook the pasta in boiling salted water until al dente

  • 200g of linguine
7

Melt the butter in a frying pan and cook the garlic for a couple of minutes, stirring to ensure it doesn’t burn

  • 50g of butter
  • 2 garlic cloves, grated to a paste
8

Add the soy sauce and a ladleful of pasta water to make a silky sauce, then transfer the pasta to the frying pan and mix continuously so that the pasta absorbs some of the sauce and is well coated

  • 3 tbsp of soy sauce
9

Serve the pasta with the crispy mushrooms and scattered with the chives

  • chives, finely chopped, to garnish