Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Plate of spaghetti with mushrooms

Mushroom Spaghetti with Soy and Butter

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • 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

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
Recipe Card powered byTasty Recipes

Asian Recipes

Straight To Your Inbox

Receive a FREE Digital Cookbook when you sign up for our newsletter