Mushrooms are one of my favorite fall ingredients. Here we have a hearty dish featuring spaghetti pasta tossed in a savory garlic mushroom cream sauce. This is a popular Japanese-style Western dish. It's infused with sake, dashi, natural umami from the mushrooms. Great for any occasion!

1. Boil 4 qts of water for spaghetti and add 2 tablespoons of salt for flavor. Boil spaghetti for 11-12 minutes until tender. Drain, and set aside.
2. Dice onions, mince garlic, and heat a pan on medium heat oil and sautee garlic and onions until fragrant.
3. In a bowl, mix cream, mayo, salt, pepper, and hondashi until incorportated.
4. Add all mushrooms into the pan along with the garlic and onions and sautee together until brown.
5. Increase to high heat and add sake and mix for 1 minute.
6. Add cream mixture into pan until it reaches a boil. 
7. Mix katakuriko and 3 tablespoons of cold water in a small bowl and mix thoroughly. Slowly stir cream sauce while adding katakuriko mix. Boil for 2 minutes until thicken. Keep stirring while thickening.
8. Ladle sauce on top of spaghetti and sprinkle julienne shiso strips on top with fresh cracked pepper. Enjoy!