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RECIPES

  • Jelly Fish and Maitake Salad
  • Maitake and Prawn Glass Noodle Salad
  • Maitake and Chicken Salad
  • Fried Shredded Cuttlefish with Vegetables and Maitake (Ju Hoo Char)
  • Vietnamese Maitake Spring Roll
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  • Mushroom Herbal Soup
  • Maitake Fried Noodles (Char Kway Teow)
  • Herbal Chicken Soup with Mushrooms
  • Grilled Steak with Mushroom Sauce
  • Maitake Carbonara
  • Maitake Instant Noodles
  • Maitake Noodle Soup
  • Stir-fried Mixed Vegetables with Maitake (Chap Cai)
  • Maitake Fried Rice
  • Mushroom and Kangkung Fritters
  • Steamed Chicken with Maitake and Salted Fish
  • Chicken Rice with Shimeji Sprouts
  • Shimeji Green Mango Salad
  • Shimeji Salade Niçoise
  • Potato and Mushroom Salad with Herb Mayonnaise
  • Mushroom Coleslaw
  • Mushroom Pasta Salad with Cesar Dressing
  • Pickled Mushrooms
  • Mushroom Minestrone with Pesto
  • Mushroom and Prawn Tom Yum
  • Stir Fried Mushroom with Broccoli
  • Silky Tofu with Shimeji Topping
  • Fish and Shimeji Hotpot
  • Fish and Shimeji Papillot with Ginger and Soy Sauce
  • Asparagus and Shimeji Stir-fry
  • Mushroom Chicken Curry
  • Vegetarian Curry
  • Stir-fried Black Pepper Beef and Shimeji with Ginger and Scallion
  • Shimeji Aglio Olio

Shimeji Aglio Olio


Main

300g spaghetti
2 tbsp olive oil
1 packet white shimeji mushrooms
1 packet brown shimeji mushrooms
6-8 dried chillies, soaked and roughly chopped
12 cloves garlic, peeled and sliced or roughly chopped
salt and freshly ground pepper to taste
4 sprigs flat-leaf parsley, or coriander, roughly chopped
40g parmesan cheese, grated

  1. Cook pasta according to packet instructions. Toss with a little olive oil after cooking and set aside.
  2. Heat up half the olive oil in a frying pan or wok. When the oil starts to smoke, add mushrooms and cook for 1 minute.
  3. Add the remaining oil to the pan. When the oil starts to smoke, add the garlic and dried chillies. Stir-fry over medium heat until aromatic. Add the cooked pasta and stir-fry over high heat to coat the pasta well. Season to taste with salt and freshly ground pepper. Add the parsley or coriander, toss to mix well and serve sprinkled with grated parmesan.

Copyright Hokto Kinoko Malaysia © 2015
  • Home
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Copyright Hokto Kinoko Malaysia © 2015
  • HOME
  • ABOUT
    • Our History
    • Our Goal
    • Our Technology
  • PRODUCTS
    • Bunapi
    • Bunashimeji
    • Maitake
  • RECIPES
  • CONTACT
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