Spaghetti with mushrooms in butter-soy sauce

Ingredients for 3 servings:

• 375 g spaghetti
• 400 g mushrooms, brown
• 4 spring onions
• 1 tbsp sesame seeds
• 2 tbsp rapeseed oil
• n. B. salt and pepper, black
• 1 pinch(s) of sugar
• 1 dashes rice vinegar
• 4 tbsp soy sauce, light
• 2 tbsp butter

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

simple, vegetarian, delicious

Clean the mushrooms and thinly slice them, and clean the spring onions and slice them into thin rings. Toast the sesame seeds in a dry pan over medium heat without any fat, then remove from the pan. Heat the rapeseed oil in the pan and fry the mushrooms over medium-high heat, stirring occasionally, until the liquid has almost completely evaporated. Reduce the heat. Add the spring onions and fry until softened. Season everything with freshly ground black pepper, a pinch of sugar, and a small splash of rice vinegar. Then add the light soy sauce and the butter. Let the butter-soy sauce mixture reduce slightly. Meanwhile, cook the spaghetti in boiling salted water according to the package instructions until al dente. Drain the cooked spaghetti, reserving a cup of the cooking water. Add the pasta directly to the pan with the mushrooms. Mix the spaghetti well with the mushrooms and the butter-soy sauce mixture. Add a little more of the pasta cooking water if desired and season with salt and pepper. Serve the spaghetti with the mushrooms in deep plates and garnish with toasted sesame seeds.