Butter Shoyu Pasta with Japanese Mushrooms

If you have butter, soy sauce, and spaghetti in your pantry, you can make this mouthwatering Japanese pasta.

If you have butter, soy sauce, and spaghetti in your pantry, you can make this mouthwatering Japanese-style pasta with a medley of Asian mushrooms. Butter Soy Sauce Pasta is ridiculously flavorful for the small amount of effort, so this weeknight pasta is sure to become a favorite.

Course Entree

Cuisine Best, Japanese

Keyword easy, pasta, quick

Level Beginner

Main Ingredient Mushrooms, Pasta

Diet Low Sugar, Pescatarian, Vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 632kcal

Author Marc Matsumoto

Equipment

Ingredients

300 grams mushrooms (I used equal parts shimeji, maitake, and shiitake)
225 grams spaghetti (or other pasta)
1 tablespoon virgin olive oil
12 grams garlic (2 large cloves garlic, chopped)
2 tablespoons soy sauce
28 grams cultured unsalted butter (2 tablespoons)
Black pepper to taste
Flat-leaf parsley (chopped for garnish)
Salt (for pasta water and mushrooms)

Grams + US Cups - US Standard

Instructions

Bring a wide pan filled with 2-inches of water to a boil and salt generously (I usually add 1 tablespoon per gallon of water).
Salt
Trim the 300 grams mushrooms and slice or shred them into bite-sized pieces.
300 grams mushrooms
Boil the 225 grams spaghetti for 1 minute less than the time specified in the package directions.
225 grams spaghetti
In a separate frying pan over medium heat, add the 1 tablespoon virgin olive oil and 12 grams garlic. Sauté the garlic until it is fragrant and starting to soften, but do not let it brown yet.
1 tablespoon virgin olive oil, 12 grams garlic
Add the mushrooms and sauté until they're wilted and starting to brown. Depending on your mushrooms, you may need to add a little more olive oil to ensure they brown evenly. Season with a pinch of Salt and Black pepper to taste.
Black pepper
When the pasta is almost done, and the mushrooms have browned, melt the 28 grams cultured unsalted butter into the mushrooms.
28 grams cultured unsalted butter
Add the 2 tablespoons soy sauce and a scoop of the starchy pasta water. Mix this vigorously to emulsify the butter with the liquids.
2 tablespoons soy sauce
Transfer the cooked pasta to the pan with the mushrooms using tongs or a slotted spoon and vigorously stir the noodles with the butter soy sauce mixture. Continue adding pasta water as it gets absorbed, until the spaghetti is cooked to your liking and is coated in a thin layer of the creamy sauce.
Garnish with Flat-leaf parsley and serve immediately.
Flat-leaf parsley

Video

Nutrition