The combination of soy, butter and fresh parsley make this Japanese mushroom spaghetti both earthy and refreshing.

Japaanese spaghetti with mushrooms this RECIPE!

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 sauce and butter is a good example of how well Asian flavors can pair up with fresh Mediterranean ingredients like fresh parsley. And the addition of sake and chopped shallots infuse the dish with a little sweetness.

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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 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. Cook the pasta: Fill a large pot with salted water and bring to the boil. Add spaghetti and cook according to the direction on the package. While the spaghetti is boiling, reserve about 1/2 cup of pasta water. Drain the spaghetti and set aside.
  2. Make the spaghetti sauce: In a large pan over high heat, add oil, 1 tablespoon butter and garlic. Cook for 2 minutes and add the mushrooms and cook for 3 minutes. Add the shallots and cook for 2 minutes. Add half of the parsley and mix well. 
  3. Add the spaghetti: Add the spaghetti to the pan and cook for 1 minute.
  4. Add parsley and seasoning: 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. 
  5. Serve: Serve with fresh parmesan.

Optional: Add freshly ground black pepper and a little bit of the pasta water to add richness to the sauce.

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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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