Cordyceps Pasta


  • 6 c Water
  • 45 g Kombu
  • 15 g Bonito flakes
  • 1 oz. White wine
  • 2 oz. Unsalted butter
  • 4 oz. Spaghetti, cooked al dente
  • 2 oz. Cordyceps mushrooms
  • 1 oz. Raw porcinis, thinly shaved*
  • Chives, minced, as needed
  • Black pepper, freshly ground to taste
  • Soy sauce, to taste
  • Freshly ground black pepper, to taste


Combine kombu and water and bring to a simmer for 3 minutes to make dashi. Remove from heat and strain. Add bonito; rest for 5 minutes. Strain through a cheesecloth.

Add 3 ounces dashi and wine to a pan. Reduce by half and add butter. Season with soy and black pepper to taste. Add spaghetti, cordyceps and porcinis to pasta, and cook while tossing to mix for 1 minute. Twirl pasta around a meat fork and transfer to plate, pouring excess sauce over the top. Garnish with chives and black pepper. Makes 1 serving.

*Use raw, shaved turnips when porcinis are not in season instead of radish.

Chef Remy Pettus, Bardo, Minneapolis, Minnesota, from Food Fanatics® magazine