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 spaghetti; 2 tablespoons extra virgin olive oil; 4 ounces shiitake mushrooms; 4 ounces king oyster mushrooms; 4 ounces beech mushrooms; 3 tablespoons unsalted butter; 1 tablespoon shallot; 1 garlic; ¼ cup mirin; ¼ cup dashi; 2 tablespoons soy sauce; salt; white pepper; furikake; Parmesan Cheese

User Reviews

5

16 reviews

Excellent

Servings
3
Cuisine
Vegetarian

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

Joelle Cantu

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This dish combines spaghetti with a medley of shiitake, king oyster, and beech mushrooms sautéed in olive oil. The pasta is tossed in a soy butter sauce made from butter, shallots, garlic, mirin, dashi, and soy sauce, then topped with furikake and Parmesan. It balances umami and rich buttery flavors, creating a Japanese-style pasta with earthy mushroom textures and a savory glaze.

Description

Wild Mushroom Wafu Pasta with a Soy Butter Sauce (Japanese-Style Spaghetti) features dry spaghetti cooked al dente, coated with a sauce made from butter, mirin, dashi or stock, soy sauce, shallots, and garlic. The sauce is simmered until reduced by half before combining with a trio of sautéed mushrooms: shiitake, king oyster, and beech mushrooms, giving the dish a layered mushroom flavor with varied textures. The olive oil sautée precedes the sauce preparation, aiding in deepening mushroom flavor and texture. Finishing touches of furikake and Parmesan add an aromatic, slightly crunchy, and cheesy note that complements the mild soy butter sauce.

With its blend of Japanese and Italian elements, this pasta works well as a vegetarian main dish or a flavorful side. Its umami depth from mushrooms and savory soy butter balance each other, providing a rich yet nuanced meal option.

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Ingredients

Servings

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

soy-butter sauce

3 tablespoons unsalted butter divided
1 tablespoon shallot minced
1 garlic clove, minced
¼ cup mirin
¼ cup dashi or fish/vegetable stock, Japanese stock
2 tablespoons soy sauce low sodium
salt to taste
white pepper to taste
furikake garnish
Parmesan Cheese garnish, grated

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Instructions

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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.