• 10-15 dried shiitake mushrooms
• 250g spaghetti
• 2 eggs
• Sprinkling of grated cheese
• 4 Tblsps or 1/4 cup of plain fat-free Greek yogurt, try Chobani if you can get it in your local store
• 1 clove garlic, minced
• 1/4 of a red onion, very finely minced
• 1/2 tsp chili flakes, optional

1. Rehydrate the mushrooms by leaving to soak for about 15 minutes in boiling water. Remove them from the water, chop into very small pieces, and leave them out to dry off a little.
2. Start boiling your spaghetti.
3. In a small bowl, whisk eggs, garlic and yogurt together and leave to one side.
4. Heat some olive oil to a high heat and fry your shiitakes and onion for a few minutes until they are crispy.
5. This is where it gets a little specific, because once its all ready to go, you want to get the sauce mixed in with the spaghetti, and for the dish to be hot- but you don't want the egg to cook.
6. So. The best thing to do is get a room temperature bowl to combine all the ingredients in. Drain your spaghetti, and throw that in. Then pour in the shiitakes and onions, and toss them through. Finally, pour in the egg mixture, and keep tossing constantly, using two wooden spoons to keep it moving. The sauce should go creamy without it getting so hot that the egg hardens.
7. Grind in lots of salt and pepper, add some chili flakes if you like, then pour into bowls and top with a little grated cheese.

Labels: Recipes, Savoury

Saturday, June 21, 2014 | 9:18 AM

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