Scallion Mushroom Mee Recipe

Name: Scallion Mushroom Mee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce dried shiitake mushroom caps; 4 tablepoons unsalted butter; 1 shallot, minced; 2 garlic cloves, crushed; 1 tablepoon minced peeled fresh ginger; 2 tablepoons Chinese black bean sauce; 1 tablepoon Shaoxing or other Chinese cooking wine; 1 pound finely chopped mixed mushrooms, such as stemmed shiitake and cremini (7 cups); 1 tablepoon oyster sauce; Kosher salt; 12 ounces spaghetti; 2 tablepoons minced garlic; Kosher salt; 1/4 cup canola oil; 2 tablepoons thinly sliced scallions, plus more for garnish; 1 tablepoon oyster sauce; 1 teaspoon Maggi sauce; 1 tablepoon Chinese black bean sauce; 1 teaspoon Chinese black vinegar; 1/4 cup grated pecorino cheese, plus more for serving; 2 tablepoons unsalted butter

Servings: persons

1 ounce dried shiitake mushroom caps
4 tablepoons unsalted butter
1 shallot, minced
2 garlic cloves, crushed
1 tablepoon minced peeled fresh ginger
2 tablepoons Chinese black bean sauce
1 tablepoon Shaoxing or other Chinese cooking wine
1 pound finely chopped mixed mushrooms, such as stemmed shiitake and cremini (7 cups)
1 tablepoon oyster sauce
Kosher salt
12 ounces spaghetti
2 tablepoons minced garlic
Kosher salt
1/4 cup canola oil
2 tablepoons thinly sliced scallions, plus more for garnish
1 tablepoon oyster sauce
1 teaspoon Maggi sauce
1 tablepoon Chinese black bean sauce
1 teaspoon Chinese black vinegar
1/4 cup grated pecorino cheese, plus more for serving
2 tablepoons unsalted butter

1
Make the mushroom ragu In a small heatproof bowl, soak the dried shiitakes in 2 cups of boiling water until softened, about 30 minutes.
2
Remove the shiitakes and finely chop.
3
Pour the soaking liquid into a clean bowl, stopping before you reach the grit at the bottom.
4
In a large skillet, melt the butter.
5
Add the shallot, garlic and ginger and cook over moderately low heat, stirring, until softened, about 3 minutes.
6
Stir in the black bean sauce and wine.
7
Add the fresh mushrooms and reconstituted shiitakes along with the reserved soaking liquid and 1 cup of water and cook, stirring occasionally, until the mushrooms are softened and saucy, about 15 minutes.
8
Stir in the oyster sauce and season with salt.
9
Scrape the ragu into a large bowl and keep warm.
10
Clean the skillet.
11
Make the noodles and sauce In a large saucepan of salted boiling water, cook the spaghetti until al dente.
12
Drain well.
13
Using the flat side of a chefs knife, mash the garlic to a paste with a pinch of salt.
14
In the skillet, heat the oil.
15
Add the garlic paste and cook over low heat, stirring, until very fragrant and light golden, 3 minutes.
16
Stir in the 2 tablespoons of scallions, the oyster sauce, Maggi sauce, black bean sauce and vinegar; warm over low heat.
17
Add the spaghetti and toss to coat.
18
Stir in the 1/4 cup of cheese and the butter and toss well.
19
Transfer to plates and top with the mushroom ragu.
20
Garnish with more cheese and scallions and serve.

1432

kcal

Calories

139

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 ounce dried shiitake mushroom caps, 4 tablepoons unsalted butter, 1 shallot, minced, 2 garlic cloves, crushed, and more.

Yes, Scallion Mushroom Mee falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Scallion Mushroom Mee

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions