Recipe
Perfect for Singles! Mushroom Peperoncino
Ingredients
- Pasta(1.8mm) 200g
- Enokimushrooms 200g
- Maitakemushrooms 180g
- Extravirgin olive oil 40g (for sautéing) + 20g (for finishing)
- Garlic1 clove
- Redchili peppers 2
- Saltto taste (2 pinches for seasoning + for boiling water)
About "Mushroom Peperoncino"
This is an easy mushroom peperoncino (aglio, olio e peperoncino) recipe using enoki and maitake mushrooms, perfect for singles. Finely chopping the enoki mushrooms turns them into a sauce-like consistency that clings beautifully to the pasta, maximizing their umami. Dry-searing the maitake mushrooms beforehand and setting them aside prevents sogginess and preserves their crisp texture. Designed for small kitchens, this recipe eliminates the need for a colander by transferring the pasta directly with tongs. Even without anchovies or pancetta, the natural potential of the mushrooms delivers an incredibly flavorful dish.
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Tips for Making "Mushroom Peperoncino"
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Ingredients
- Finely chopping the enoki mushrooms into a sauce-like consistency allows them to cling to the pasta and concentrates the mushroom umami.
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Prep
- Tear the maitake mushrooms into bite-sized pieces, dry-sear them over medium heat, season with 2 pinches of salt once moisture releases, and set aside. This prevents sogginess and keeps them crispy.
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Prep
- Mince the garlic on the same cutting board used for the mushrooms to minimize the tools needed.
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Sautéing
- Sauté the enoki in 40g of olive oil to evaporate moisture and concentrate umami, then add garlic and sauté until golden, adding the easily burnt chili peppers near the end.
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Sauce
- Add about 1 cup of pasta boiling water to the sauce to slowly draw out the umami of the enoki.
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Boiling
- Boil the pasta (1.8mm) in water with a 1.2% salt concentration for 10 minutes, which is 1 minute shorter than the package instructions.
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Finishing
- Reduce the sauce well beforehand to account for the water carried over when transferring the pasta directly with tongs. Toss the pasta, return the maitake, turn off the heat, and drizzle with 20g of finishing olive oil.
Ingredients for "Mushroom Peperoncino"
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How to Make "Mushroom Peperoncino"
- 1
Tear the maitake mushrooms into bite-sized pieces by hand, place them in a dry pan (no oil), and heat over medium heat.
- 2
Once moisture starts releasing from the maitake mushrooms, season with 2 pinches of salt, and transfer them to a tray or plate.
- 3
Cut off the root end of the enoki mushrooms and finely chop them to a sauce-like consistency. Mince the garlic on the same cutting board.
- 4
Add 40g of olive oil and the finely chopped enoki mushrooms to the pan, and sauté to cook off the moisture.
- 5
Once the moisture from the enoki has evaporated, add the minced garlic and sauté until lightly golden, then add the chili peppers toward the end.
- 6
Add about 1 cup of pasta boiling water to the sauce and simmer to draw out the umami from the enoki. Ensure the sauce is well-reduced beforehand, anticipating extra water when transferring the pasta with tongs.
- 7
In a separate pot, bring water with a salt concentration of about 1.2% to a boil, and cook the pasta for 10 minutes (1 minute shorter than the package instructions).
- 8
Transfer the cooked pasta directly into the pan using tongs and toss well with the sauce.
- 9
Return the reserved maitake mushrooms to the pan, toss quickly, and turn off the heat.
- 10
Drizzle the remaining 20g of olive oil for finishing, toss to combine, and plate.
Detailed Commentary on "Mushroom Peperoncino"
* Content organized by topics from the video.
First Broadcast from Kyoto! New Shop Hopes
The memorable first broadcast from Kyoto starts at Karasuma Oike Subway Station. From here, we walk about 5 minutes to Chef Yuge's new shop, 'Yuge Shoten,' which is currently undergoing renovations. Although the sign still shows the previous company's name, this will be the stage for Chef Yuge's new challenge. Reservations open today and can be made via the link in the description. Updates on the renovation will also be shared on the official Instagram. After introducing the new shop, we will move to the new kitchen, which serves as both an office and home, to cook a delicious pasta dish perfect for singles.
A New Recipe Tailored for Solo Living
Chef Yuge arrives at his compact office-cum-home kitchen. He mentions this might be the first and last time cooking here. He begins by apologizing to viewers, realizing that his previous recipes might have been a bit difficult to make in small, single-person kitchens. Therefore, standing in a compact kitchen for the first time in a while, he has developed a recipe that is easy for singles to make. That dish is a remarkably delicious 'Mushroom Peperoncino (Aglio, Olio e Peperoncino)' that requires minimal knife work and can be whipped up in no time.
Ingredients and the Secret of a Stunning Pasta
This recipe is presented in a 2-serving portion. Prepare 2 portions of pasta, 2 chili peppers (adjusted to taste), enoki, maitake, 1 large clove of garlic, and 40g of olive oil. Usually, 30g of oil is used per serving, but since 60g for two servings would be too heavy, it is adjusted to 40g. Chef Yuge also shares his surprise upon moving to Kyoto: 'Barilla,' his favorite pasta brand in Tokyo, was hard to find. Instead, he discovered 'Oh'my Premium Mochi-to Oishii Spaghetti 1.8mm.' Despite being a retail product with a long boiling time of 11 minutes, he passionately explains how he was blown away by its incredibly chewy texture, which focuses entirely on flavor.
Prep Hacks to Overcome a Small Kitchen
First, the prep work. Tear the maitake mushrooms into bite-sized pieces by hand and place them directly into a dry pan over medium heat. For the enoki, cut off the root end and chop them finely. By finely chopping the enoki to a sauce-like consistency, they cling beautifully to the pasta and maximize the mushrooms' umami. Furthermore, since counter space is limited in a small kitchen, the garlic is minced directly on the same cutting board. Minimizing the tools used is a thoughtful touch unique to this single-friendly recipe.
Techniques for Controlling Mushroom Moisture
Once the maitake mushrooms in the pan start sweating and releasing moisture, season them with about 2 pinches of salt and transfer them to a tray. Since mushrooms are 80% to 90% water, they will become soggy if not seasoned early. However, simmering them ruins their crispy texture, making this searing-and-removing method the best approach. Next, add the finely chopped enoki to the pan with 40g of olive oil and sauté. Cook off the moisture to concentrate the umami, add the minced garlic, sauté until golden, and add the easily burnt chili peppers toward the end.
No Colander Needed! A Single-Style Finish
Add about 1 cup of pasta boiling water to the sauce to slowly draw out the umami of the enoki. Since the 1.8mm pasta is quite dense, boil it in water with a slightly higher salt concentration (about 1.2%) for 10 minutes, which is 1 minute shorter than the package instructions. Since many people living alone do not use colanders, the recipe assumes transferring the pasta directly with tongs. To account for the water carried over with the pasta, the chef professionally calculates to reduce the sauce thoroughly beforehand. Once the pasta is tossed with the sauce, return the reserved maitake, turn off the heat, and drizzle with the finishing olive oil.
A Peperoncino Packed with Concentrated Umami
When plated, you can see how the finely chopped enoki clings perfectly to the pasta. While adding anchovies or pancetta would boost the umami further, those aren't always in a single person's fridge, so this recipe relies solely on the potential of the mushrooms. Taking a bite, an involuntary 'Delicious!' escapes. The crispy texture of the maitake, the concentrated umami of the enoki, and the aroma of the garlic harmonize perfectly. This marks the final broadcast from the home-cum-office, with future videos planned from the new shop in Kyoto.
About 弓削啓太（YUGETUBE）
弓削啓太（YUGETUBE）
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