Servings: 4 to 6
Briefly pan-fried with a touch of bacon and umami-rich soy sauce, aromatic mushrooms become the perfect foil for whole-grain spaghetti. With its delicate nuttiness, farro pasta is ideal here, but any whole-wheat pasta will be just as good.
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Umami rich dish!Soooo flavorful. I used cremini, oyster and shiitake mushrooms. I had some spinach I needed to use. I decided to make a bed of fresh spinach for the pasta and it worked really well. It would also be delicious wilted into the dish. I had some great Reggiano I brought back from Italy. It all came together wonderfully and very quickly and I will definitely make this again.
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