Soy butter vermouth mushroom pappardelle

Melt three or four tablespoons of butter with a good glug of olive oil in a pan.

Cut the base off the shimeji nests and separate them into the pan with the shiitakes.

Cook over high heat six or seven minutes to soften and colour.

Add a splotch of oil and a couple of teaspoons of squeeze garlic until fragrant, then thinly sliced pepper; toss.

Boil the pappardelle in salted water about five and a half to six minutes, per the package.

Kill the heat under the mushrooms until about a minute before the pasta is ready.

Add about three tablespoons of vermouth, then a quarter cup of butter and, as it melts, a quarter cup of soy; it turns creamy.

With the heat down, add the pasta with tongs and a little pasta water to thin; mix.

Add green onions and pepper, letting the soy be the salt, and about a quarter cup of Parmesan.

As it thickens and dries, add starchy pasta water a quarter cup at a time.

Pile into a bowl in one big nest, top with mushrooms, a little more Parmesan and furikake.