White Fungus (Tremella) Pasta Recipe

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• 9g Tea&Grill BBQ green tea seasoning
• 200g white fungus (Tremella), soaked and cleaned
• 200g fresh mushrooms, sliced
• 200g fresh spinach, washed and chopped
• 200g fresh tomatoes, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/4 cup olive oil
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped green onions
• 1/4 cup white wine (optional, substitute with chicken broth if needed)
• 1/4 cup heavy cream
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh basil, for garnish
• 1/4 cup thinly sliced red chili peppers, for garnish (optional)
• 1/4 cup thinly sliced green onions, for garnish

• Soak the white fungus in cold water overnight to fully rehydrate. Once soaked, remove the hard core and tear the fungus into bite-sized pieces。

• In a large pot, bring water to a boil. Add the soaked white fungus and cook for about 10 minutes, or until tender。

• Cook the pasta according to the package instructions until al dente. Drain and set aside。

• In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until it is translucent and slightly golden, about 5-7 minutes。
• Add the sliced mushrooms and sauté until they are soft and slightly caramelized, about 5-7 minutes。
• Add the chopped tomatoes and cook until they break down and form a sauce, about 5-7 minutes。
• Stir in the heavy cream and white wine (or chicken broth). Let the sauce simmer for about 5-7 minutes, or until it thickens slightly。

• Add the cooked pasta and white fungus to the skillet with the sauce. Toss everything together until the pasta and fungus are well coated with the sauce。
• Season with salt and black pepper to taste. Stir in the chopped parsley。
• Transfer the white fungus pasta to a serving plate. Garnish with chopped fresh basil, thinly sliced red chili peppers (if using), and thinly sliced green onions。
• Serve immediately, enjoying the tender white fungus and flavorful pasta with the aromatic sauce。