- 3 cup Mitoku Dried Maitake(Soak the maitake in 1½ cups tepid water for 30-40 minutes)
- 8 oz Mitoku Somen or angelhair pasta
- 4 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 2 tsp Mitoku Organic Shoyu Soy Sauce
- 2 bunches scallions, trimmed and cut into 1-inch pieces
- 2 cups (tightly packed) fresh spinach leaves; rinse, remove large stems and coarsely chop
- 1 tbsp balsamic vinegar
- Herb seasoning salt or sea salt to taste (optional)
- Gently squeeze out excess water from the soaked maitake and coarsely chop. Save the soaking water for stock for soups or sauces.
- Heat 2 tbsp of the olive oil in a frying pan, add the garlic, and sauté over medium heat for about 30 seconds.
- Add the maitake and sauté 2 minutes, then add 1 tsp of the shoyu, toss, and cook 1-2 minutes more.
- Toss in the scallions, sauté briefly, then cover and cook 2-3 minutes.
- Add the spinach, sauté 1 minute, then toss in the remaining tsp of shoyu, cover and cook 1 minute.Drizzle the balsamic vinegar over the vegetables, toss and cook another minute.
- Add herb seasoning salt or sea salt to taste, if desired.
- Meanwhile, bring a pot of water to a boil (add salt to the water if using angelhair pasta).
- Add the pasta, stirring to be sure the pasta does not stick together. Boil until just tender but cooked through, then drain.
- If using somen, briefly rinse the noodles in a colander under running water.
- Transfer the pasta to a serving bowl containing the remaining 2 tbsp olive oil, toss, then add the mushroom mixture, toss and serve immediately.
Recipe by John & Jan Belleme