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
- Fill a large pot with salted water and bring to the boil.
- 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.
- 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.
- 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
