-
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.
