Instructions: "Kinoko Spaghetti"

Heat 1 tsp sesame oil in a saute pan, and saute the mushrooms over high heat until they wilt slightly. Deglaze the pan with the sake and white wine, then add the shiitake stock, mirin, and soy sauce. Bring to a simmer and cook for 2-3 minutes, then toss in the cooked pasta, and heat for 30 seconds. turn off the heat, add the dash of sesame oil and shiso, and serve. Top with a mound of slivered nori. Eat immediately.

NOTES : "Mushroom lovers will appreciate this flavorful dish abounding with three kinds of mushrooms in a fragrant broth with a hint of shiso and topped with slivers of nori.

It is best not to make more than 2 servings at a time." This is an excellent and extremely easy dish. Again, I liked it, and Im not a mushroom fan. Miyoko does recommend that you dont try to make more than 2 servings at one time because it will be difficult to brown the mushrooms in a too-full pan. Of course, if you have a huge saute pan, then go for it.

She suggests you brown the mushrooms by constantly moving them over high heat.[ellen c]

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