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1
Finely chop the onion.
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2
Remove the stems from the maitake mushrooms and cut into bite-size pieces together with the king oyster mushrooms.
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3
Put in a bag with flour and shake to coat in flour.
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4
Melt butter in a pan and heat the onions.
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5
Add the mushrooms from Step 1 and cook.
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6
When the powder is gone add the sake, salt and pepper, and garlic.
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7
Reduce to low heat and add 1/3 of milk and mix well.
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8
When it's smooth, add the remaining milk and slightly increase the heat, mixing well.
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9
Adjust the flavor with salt and pepper.
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10
Cook until the mixture obtains a creamy thickness; it should slide slowly as you tilt the frying pan.
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11
At this point, add the drained pasta and mix well to complete the dish.
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12
Boil the water.
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13
Add salt to the water, then boil the pasta.
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14
This is just a guideline.
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15
Please boil the pasta for 3 - 4 minutes shorter than what's listed on the package.
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16
If you are going to add the sauce after placing the pasta on a plate, then cook as directed.
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17
Boiling time for the pasta will vary depending on the pasta type.
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18
Try to time the sauce to go together with the pasta.
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19
If you don't have confidence timing, first boil the water.
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20
Make the sauce, and then boil the pasta.
