200g dried spaghetti
2½ tsp wasabi
200g mushrooms (shiitake, shimeji, oyster, enoki, any mix as you like)
1 stalk spring onion
1 tsp soy sauce
2 tbsp extra virgin olive oil
Cook pasta in a large saucepan of boiling salted water until al dente.
Meanwhile, heat oil in a frying pan over medium heat, add mushrooms and sauté until softened. Set aside and keep warm.
Drain pasta, reserving 80 – 100ml cooking water. Add the water to mushrooms with butter, soy sauce and reserved cooking water. Simmer for 1 minute.
Add cooked pasta to the pan with finely chopped spring onion and 2 tsp wasabi and toss until pasta is coated. Serve with remaining wasabi, shredded nori and lemon wedge on top.