Mustard Arugula and Mushroom Pasta

Name: Mustard Arugula and Mushroom Pasta
Yield: 2 servings
Cuisine: American
Ingredients: 200 grams Pasta; 10 Arugula (large leaves), as desired; 1/2 Onion; 40 grams Bacon; 2 Shiitake mushrooms; 1/2 packet Shimeji mushrooms; 1/2 pack Maitake mushrooms; 1 King oyster mushroom; 10 grams Butter; 1 -1 1/2 tablespoon Dashida (or dashi stock granules); 1 tsp Grainy mustard; 1 Black pepper (to taste)

cookpad.japan @cookpad_jp

I used some leftover arugula to change up my usual Japanese-style mushroom pasta and it was delicious.
Then, I tried adding some dashida.
Try with leftover arugula.

If the arugula is over-cooked, it will lose its flavor and spiciness, so don't over-do it. Add it and quickly transfer to a plate!!
Use whatever kind of mushrooms you like. Recipe by saco mama

I used some leftover arugula to change up my usual Japanese-style mushroom pasta and it was delicious.
Then, I tried adding some dashida.
Try with leftover arugula.

If the arugula is over-cooked, it will lose its flavor and spiciness, so don't over-do it. Add it and quickly transfer to a plate!!
Use whatever kind of mushrooms you like. Recipe by saco mama

cookpad.japan @cookpad_jp

I used some leftover arugula to change up my usual Japanese-style mushroom pasta and it was delicious.
Then, I tried adding some dashida.
Try with leftover arugula.

If the arugula is over-cooked, it will lose its flavor and spiciness, so don't over-do it. Add it and quickly transfer to a plate!!
Use whatever kind of mushrooms you like. Recipe by saco mama

I used some leftover arugula to change up my usual Japanese-style mushroom pasta and it was delicious.
Then, I tried adding some dashida.
Try with leftover arugula.

If the arugula is over-cooked, it will lose its flavor and spiciness, so don't over-do it. Add it and quickly transfer to a plate!!
Use whatever kind of mushrooms you like. Recipe by saco mama

Saved

Ingredients

2 servings

200 gramsPasta
10Arugula (large leaves), as desired
1/2Onion
40 gramsBacon
2Shiitake mushrooms
1/2packet Shimeji mushrooms
1/2pack Maitake mushrooms
1King oyster mushroom
10 gramsButter
1-1 1/2 tablespoon Dashida (or dashi stock granules)
1 tspGrainy mustard
1Black pepper (to taste)

Saved

Steps

1

Boil a large amount of salted water in a pot. Once it comes to a boil, boil the pasta (according to the package directions).
2

While the pasta boils, melt the butter in a frying pan and add the onions cut into easy-to-eat pieces, bacon, and mushrooms and stir-fry.
3

Once cooked through, add the Korean dashida and grainy mustard. Add the boiled pasta and toss to coat. Turn off the heat. Add the arugula and transfer to a plate.
4

Sprinkle a generous amount of black pepper and serve. My husband loves it with grated cheese on top. Make it as you like.