Inspired by @jue master, I also came up with a simple mushroom method; the original intention was the pasta topping, and later I found it mixed with rice to eat awesome...
Cut the white mushroom into the roots, rinse and drain the water;
Stir in the wok, pour in the white jade mushroom, stir in the salt, add 1 tablespoon of water to boil, and keep the proper soup to turn off the flame;
Sprinkle with freshly ground black pepper and use it for pasta toppings or white rice.
Stir-fried with butter is to enhance the fragrance, but also more in line with the taste of the pasta; after adding water, the fire will thicken the soup, the amount of water can be customized.