Whole wheat spaghetti with mushrooms

Components

• 100 grams of uncooked noodles
• 200 grams of shimeji mushrooms
• 2 tablespoons of finely chopped chives
• 1 tablespoon of soy sauce
• 1 tablespoon of butter
• butter paper

Setup phase

1. Bring a pot containing 2 liters of water to a high heat.

1. Set the oven to 180°C (moderate heat) and allow it to warm up.
2. Cut a paper-maintainer sheet the size of a sulfite paper sheet. Place the mushrooms, chopped spring onions, and soy sauce in the center of the sheet. Fold the paper into an envelope shape and seal all the edges tightly to prevent the sauce from spilling. Bake in the oven for 20 minutes.
3. Once the water in the pot reaches a boil, add the noodles and cook them until they are al dente, meaning the pasta should remain slightly firm. Drain them in a colander and rinse with cold water.
4. Take the mushrooms out of the oven, place them in a bowl, and stir in the butter thoroughly.
5. Place the noodles and sauce water in a bowl. Serve right away.