Shred up the shimeji mushrooms, and slice the shiitake mushrooms.
Boil the pasta. Don't over-salt the cooking water, but be sure to salt it for better flavor.
I always use this brand as spaghetti.
Put the butter in a large bowl and melt completely in the microwave. This is the key to making the sauce creamy.
When the melted butter has cooled down, add the tarako and salt to taste. It's OK if it solidifies a bit.
Heat the olive oil in a frying pan. Add the mushrooms, and when they've started to wilt, add the wine and kombucha powder and stir-fry.
Drain the cooked spaghetti well. Put it in the frying pan and mix well, then add the butter-tarako mixture. Transfer to serving plates and top with a generous amount of shredded nori seaweed.
Story Behind this Recipe
I added some mushrooms to tarako spaghetti, and it was delicious.
At Step 6, season well with salt. Since unsalted butter is used, this is the only salt added. If you add the tarako while the butter is still hot it will get cooked, so add it after cooling it down a bit.