Mushroom Pasta Stir-Fry

Ingredients

• 450g spaghetti or other long pasta
• Kosher salt (such as Diamond Crystal) and black pepper
• 60ml neutral oil, such as grapeseed
• 450g mushrooms (any small variety), trimmed and cut into 0.5cm-thick slices
• 2 garlic cloves, grated
• 3g five-spice blend
• 340g broccolini, trimmed and cut into 7.5cm pieces, thick stems halved lengthwise
• 30ml oyster sauce (or vegetarian mushroom oyster sauce)
• 30ml maple syrup or 25g brown sugar maple syrup or brown sugar
• 15ml soy sauce
• 15ml sesame oil
• 15ml chile oil or chile crisp
• 40g unsalted butter
• 2 scallions, thinly sliced

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package instructions. Reserve 240 ml pasta water, then drain.
2. Heat a large, deep 30 cm skillet over medium-high. Add 30 ml oil and the mushrooms. Cook for 7 to 8 minutes, stirring every 2 minutes or so, until their liquid evaporates and they begin to turn golden. Add the garlic, five-spice, 3 g salt and 1 g black pepper and cook for 1 minute. Transfer to a plate.
3. While the mushrooms cook, whisk the oyster sauce, maple syrup, soy sauce, sesame oil and chile oil with 60 ml water in a small bowl.
4. Return the skillet to medium-high heat. Add the remaining 30 ml oil and the broccolini. Season with salt and pepper and cook, tossing occasionally, until tender but still crisp, 4 to 5 minutes.
5. Add the pasta, sauce and butter to the pan. Toss with tongs, adding reserved pasta water 60 ml at a time as needed to loosen the sauce. When the butter has melted, add the mushrooms and toss again. Remove from the heat and serve topped with scallions.