Japanese Style Mushroom & Tuna Pasta

Ingredients

• 2-3 servings Spaghetti
• 1 shimeji mushrooms, brown beech mushroom, rinsed and the bottom discarded
• 2 Shiitake mushrooms, rinsed and sliced
• 4 Mushrooms, rinsed and sliced
• 1 pkg enoki mushrooms, I didn't have this today, rinsed and the bottom discarded
• 1 Tbsp extra virgin olive oil
• 2 Tbsp sake
• 1 can tuna in oil/water, 1 can = 5 oz, drained
• 1 tsp Konbucha
• 4 Tbsp mentsuyu
• 1 Tbsp unsalted butter
• 3 Shiso leaves
• Shredded nori seaweed, kizami nori

Directions

1. Set out everything you need. Fill a large pot with water, bring it up to a boil, and cook the spaghetti following the package directions, stopping 1 minute early since it will finish in the sauce.
2. Warm the oil in a large skillet over medium high heat, then add the mushrooms and cook them. After a few minutes, pour in the sake and keep stirring with a wooden spoon while the alcohol cooks off.
3. Stir in the drained tuna from the can. Add the Konbucha, Mentsuyu, and butter, then toss everything together until the butter is worked through. Scoop out 1 ladle of the pasta cooking water and add it as needed.
4. Transfer the drained pasta into the skillet and toss it well, shaking the pan to help coat the noodles. Serve immediately with shiso leaves and Kizami Nori.