Plate of 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.

Mushroom Spaghetti with Soy and Butter

  • Prep Time: 10 minutes
  • Cook Time: 17 minutes
  • Total Time: 27 minutes
  • Yield: 4 people 1x
  • Category: Main, Noodles
  • Cuisine: Japanese


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


  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.


  • Calories: 591
  • Saturated Fat: 6
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