Wild Mushroom Wafu Pasta with a Soy Butter Sauce (Japanese-Style Spaghetti)

Name: Wild Mushroom Wafu Pasta with a Soy Butter Sauce (Japanese-Style Spaghetti)
Yield: 3 serving
Ingredients: 8 ounces dry spaghetti; 2 tablespoons extra virgin olive oil; 4 ounces shitake mushrooms, cleaned stemmed and thinly sliced; 4 ounces king oyster mushrooms, cleaned and thinly sliced or chopped; 4 ounces beech mushrooms, cleaned and cut from the ‘base’; 3 tablespoons unsalted butter, divided; 1 tablespoon minced shallots; 1 garlic clove, minced; ¼ cup mirin; ¼ cup dashi (Japanese stock); 2 tablespoons low sodium soy sauce; Salt and white pepper to taste; Furikake; grated parmesan

User Reviews

5.0

24 reviews

Excellent

Servings
3
Cuisine
Vegetarian

Wild Mushroom Wafu Pasta with a Soy Butter Sauce (Japanese-Style Spaghetti)

Joelle Cantu

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

8 ounces dry spaghetti
2 tablespoons extra virgin olive oil
4 ounces shitake mushrooms, cleaned stemmed and thinly sliced
4 ounces king oyster mushrooms, cleaned and thinly sliced or chopped
4 ounces beech mushrooms, cleaned and cut from the ‘base’

soy-butter sauce

3 tablespoons unsalted butter, divided
1 tablespoon minced shallots
1 garlic clove, minced
¼ cup mirin
¼ cup dashi (Japanese stock) or fish/vegetable stock
2 tablespoons low sodium soy sauce
Salt and white pepper to taste
Furikake garnish
grated parmesan garnish

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Instructions

Fill a large pot with water and bring to a boil over high heat. Add a small handful of salt to the water and add spaghetti. Cook spaghetti until al dente, 6 to 7 minutes, stirring occasionally. Drain pasta and set aside.
Place a skillet over medium heat and heat oil. Once skillet is hot add mushrooms and sauté until brown, 2 to 3 minutes. Lightly season with salt and pepper and continue to sauté for an additional 1 to 2 minutes. Transfer mushrooms to a plate and set aside.
Place skillet back onto the stove and add 1 tablespoon butter.
Saute shallots and garlic for 2 minutes. Deglaze with mirin and cook until skillet is almost dry.
Add dashi and soy sauce to the skillet and boil until mixture has been reduced by ½.
Stir remaining butter into the skillet. Add mushroom mixture and pasta to the skillet and toss together until fully and well coated. Adjust seasonings if needed and finish wit a sprinkle of furikake and grated Parmesan. Serve.