The combination of soy, butter and fresh parsley is both refreshing and deeply satisfying.

Japaanese spaghetti with mushrooms
The combination of soy, butter and fresh parsley is both refreshing and deeply satisfying.

Did you know that Japan makes exceptionally good pasta dishes? So much so they can easily rival any good Italian in the depth of flavor department. This easy  mushroom spaghetti with soy and butter is a good example of how well Asian flavors can pair up with fresh Mediterranean ingredients like fresh parsley. The combination of both in this spaghetti is tantalizing to the palate and makes the whole dining experience fun and alluring.

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Plate of spaghetti with mushrooms

Mushroom Spaghetti with Soy and Butter

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  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 17 minutes
  • Total Time: 27 minutes
  • Yield: 4 people 1x
  • Category: Noodles
  • Method: Stove Top
  • Cuisine: Japanese
  • Diet: Vegetarian
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Description

The combination of soy, butter and fresh parsley is both refreshing and deeply satisfying.

Ingredients

Units Scale
  • 1 pound dry spaghetti
  • 2 cloves garlic, minced
  • 1/4 pound shiitake mushrooms
  • 1/4 pound buna shimeji mushrooms (beech mushrooms)
  • 1 tablespoon sake
  • 3 tablespoons soy sauce
  • 3 tablespoons butter
  • 2 tablespoons vegetable oil
  • 2 shallots, finely chopped
  • handful flat leaf parsley, chopped
  • 1/2 cup pasta water
  • freshly ground black pepper

Instructions

  1. Fill a large pot with salted water and bring to the boil.
  2. In a large pan over high heat, add oil, 1 tbsp butter and garlic. Cook for 2 minutes and add mushrooms and cook for 3 minutes. Add shallots and cook for 2 minutes. Add half of the parsley and mix well. Turn heat off and wait until the pasta is cooked. While the pasta is boiling, reserve about 1/2 cup of pasta water. Drain your pasta and add to the pan of cooked mushrooms.
  3. Turn the heat to low and add the remaining chopped parsley. Mix well and add soy sauce, butter and sake. Mix well again, making sure all the pasta is coated with all the ingredients. Add a good amount of fresh ground black pepper and a little bit of the pasta water to make the sauce more unctuous.
  4. Serve with fresh parmesan.

Notes

Save the leftover pasta in a storage container and refrigerate for up to 2 days.

Nutrition

  • Serving Size: 1 serving
  • Calories: 583
  • Sugar: 4.7g
  • Sodium: 627mg
  • Fat: 17g
  • Saturated Fat: 11.3g
  • Unsaturated Fat: 1.2g
  • Trans Fat: 0g
  • Carbohydrates: 88.8g
  • Fiber: 4.2g
  • Protein: 16.5g
  • Cholesterol: 22.6mg
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Caroline Caron Phelps

Meet The Author: Caroline Phelps

Caroline Caron-Phelps is a recipe creator, food blogger, and photographer. She showcases delicious, authentic Asian recipes, especially Japanese, Korean, and Chinese, with beautiful photography, easy-to-follow instructions, videos, and practical recipe variations. Caroline has been featured on Bon Appetit, Shape Magazine, Self, Today Show, and more.

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Questions and Reviews

  1. Hi, this dish looks delicious, especially the different looking mushrooms. Here is my question…what are beech mushrooms and where would I be most likely to find them? Also, what can I use instead of sake?

    Thank you for your wonder menus.

    Reply