Place the inner bag of the Hambagu with tomato sauce in boiling water for 10 minutes. Trim and diagonally slice the garlic chives into short pieces. Thinly slice the king oyster mushrooms and thickly slice the fresh shiitake mushrooms. Boil a pot of water, preferably a wide one with plenty of water to allow the pasta to cook evenly. Add 1 tablespoon of coarse sea salt. Cook the pasta for about 9-10 minutes, depending on the type and thickness of the pasta you are using. Check the package instructions for the appropriate cooking time. After cooking, leave the pasta in the pot with the cooking water; do not drain it. This cooking water can be used to adjust the sauce's consistency if it becomes too dry.
Sauté the garlic chives in a bit of oil, then add the king oyster mushrooms and shiitake mushrooms. When the vegetables begin to soften, add the Hambagu with tomato sauce. Then, add the pasta and mix well before turning off the heat. Plate the pasta, sprinkle with Parmesan cheese, and enjoy.
