Quick, easy, and simple dinner for 4 which can be made in under 30 minutes! This is a must-try for anyone busy for sure.
1 12-ounce pack grilled unagi
1 pound crimini mushrooms; sliced
salt and pepper
1/2 cup beef stock
8 ounces angel hair pasta
1/4 cup coriander; minced
Reheat unagi using the oven or according to the package’s instructions.
Bring a pot of salted water to a boil. Then, add pasta and cook until al dente, about 6 minutes.
Meanwhile, heat a drizzle of olive oil in a large non-stick pan over medium heat. When hot, add sliced mushrooms and saute for 5 minutes, or until they have shrunk in size; season with salt & pepper, and deglaze the pan with beef stock.
Make a cornstarch slurry by mixing the cornstarch with 2 tablespoons of water in a small bowl. When it is free of lumps, add to mushroom mixture and cook to thicken the sauce.
Drain pasta and add to mushroom sauce; add coriander, and toss to coat.
Divide pasta and mushrooms into 4 plates and garnish with a quartered of thinly sliced avocado, 3 ounces of grilled unagi, sesame seeds, and extra fresh coriander. Top with extra mushroom sauce.