makes four servings
7 oz. white beech mushrooms with stems
10 oz. green soybeans (edamame)
3 oz. bacon
11 oz. spaghetti
1 cup fresh cream
1 tablespoon olive oil
1 clove of garlic
1/4 teaspoon parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
Break up mushrooms with fingers. Boil green soybeans. Shell soybeans. Cut bacon into 3/4-inch pieces. Saute slices of garlic and bacon in olive oil at low temp. Add Bunapis and saute all ingredients until tender. Add shelled soybeans, fresh cream, salt and pepper. Toss with cooked spaghetti. Sprinkle with Parmesan cheese.
courtesy of: Golden Gourmet Mushrooms, 4039 Calle Platino, Suite E, Oceanside, California 92056
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