• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Spoon Fork BaconSpoon Fork Bacon
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Twitter
    • TikTok
  • What’s for Dinner?
  • Recipes By Category
  • Most Recent
  • Contact
  • Shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes By Category
  • Most Recent
  • What’s for Dinner?
  • Shop
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Twitter
    • TikTok
  • ×
    Home > Blog > Pasta & Noodles > Wild Mushroom Wafu Pasta with a Soy Butter Sauce

    Wild Mushroom Wafu Pasta with a Soy Butter Sauce

    by Jenny Park · Published: Jan 5, 2018 · Modified: Aug 5, 2020

    Jump to Recipe

    Bowls of wild mushroom wafu pasta with soy butter sauce.

    Week one of the new year is almost behind us and we’ve made it four whole days of clean eating. Today we’re balancing that out with a little pasta dish filled with glorious carby goodness, lol. We have our Wild Mushroom Wafu Pasta with a Soy Butter Sauce, aka Japanese-style spaghetti. Are you guys familiar with Japanese-style spaghetti???…bc it’s a ‘thing’…a very good thing at that.

    Yep, you can find Japanese style pasta shops dotted through LA and orange county and usually in other neighborhoods with a strong Japanese population. Wafu pastas are gooooood stuff. They give you the carb-loading goodness you crave with pasta, but add an asian twist on it with umami-like sauces and ingredients. One of the more popular japanese-style spaghetti’s is the uni spaghetti, which is absolutely delicious, but wafu pasta goes way beyond that!

    Today our version uses dashi, mirin, soy, and butter to create a really delicious sauce. If you’ve never tried the combination of butter and soy sauce, you’re missing out! Seriously. It’s so good! Growing up, I used to eat bowls of rice doused in melted butter and soy sauce and remember how yummy the salty sauce was next to the warm, rich buttery flavor. SO GOOD. Anyway, this pasta dish is totally worth a try, especially if you’re new to wafu pastas. The flavors are unique, but not intimidating at all and this dish takes about 30 minutes total to throw together. So simple, so delicious! Enjoy! xx, Jenny

    A close up of bowls of wild mushroom wafu pasta with soy butter sauce.

    Hungry for more?

    Subscribe to never miss a recipe.

    EmailPinTweetShareYummly
    Bowls of wild mushroom wafu pasta with soy butter sauce.

    Wild Mushroom Wafu Pasta with a Soy Butter Sauce (Japanese-Style Spaghetti)

    5 from 8 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Servings: 3

      INGREDIENTS  

    • 8 ounces dry spaghetti
    • 2 tablespoons extra virgin olive oil
    • 4 ounces shitake mushrooms, cleaned stemmed and thinly sliced
    • 4 ounces king oyster mushrooms, cleaned and thinly sliced or chopped
    • 4 ounces beech mushrooms, cleaned and cut from the ‘base’

    soy-butter sauce

    • 3 tablespoons unsalted butter, divided
    • 1 tablespoon minced shallots
    • 1 garlic clove, minced
    • ¼ cup mirin
    • ¼ cup dashi (Japanese stock) or fish/vegetable stock
    • 2 tablespoons low sodium soy sauce
    • salt and white pepper to taste
    • furikake garnish
    • grated Parmesan garnish

      INSTRUCTIONS  

    • Fill a large pot with water and bring to a boil over high heat. Add a small handful of salt to the water and add spaghetti. Cook spaghetti until al dente, 6 to 7 minutes, stirring occasionally. Drain pasta and set aside.
    • Place a skillet over medium heat and heat oil. Once skillet is hot add mushrooms and sauté until brown, 2 to 3 minutes. Lightly season with salt and pepper and continue to sauté for an additional 1 to 2 minutes. Transfer mushrooms to a plate and set aside.
    • Place skillet back onto the stove and add 1 tablespoon butter.
    • Saute shallots and garlic for 2 minutes. Deglaze with mirin and cook until skillet is almost dry.
    • Add dashi and soy sauce to the skillet and boil until mixture has been reduced by ½.
    • Stir remaining butter into the skillet. Add mushroom mixture and pasta to the skillet and toss together until fully and well coated. Adjust seasonings if needed and finish wit a sprinkle of furikake and grated Parmesan. Serve.

    January 5, 2018 / 8 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

    Previous Post: < Previous Post Herb and Cheese Braided Star Bread
    Next Post: Creamy Vegan Cauliflower Chowder Next Post >

    Reader Interactions

    January 5, 2018 / 8 Comments

    Comments

      5 from 8 votes (5 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Did you make this recipe? We want to see!

      tag @SpoonForkBacon and #SpoonForkBacon on Instagram

    1. Estelle

      May 27, 2021 at 9:34 pm

      5 stars
      It’s not my first time making bacon mushroom soy-butter pasta..(added bacon for some protein) but this is one of the best versions of the recipes out there! The mirin adds a hint of sweetness that really brings out the deliciousness of the shiitake

      Reply
    2. Neena

      April 02, 2021 at 11:11 pm

      Learn from my mistake and don’t sub fish sauce for dashi! It was so salty I couldn’t eat it. But I will get myself some dashi and try it again.

      Reply
      • Jenny Park

        April 03, 2021 at 9:18 am

        Ah yes, definitely not an equal sub for this recipe! 😬

        Reply
    3. Deborah

      March 03, 2021 at 4:21 pm

      5 stars
      Delish and satisfying. I have to limit salt and fat so I had to make subs: low sodium soy sauce and vegetable broth, 2 tbsp of I Can’t Believe It’s Not Butter Light. Buckwheat Soba. No salt, just pepper. Also, I only had baby portobellos and a zuccini. I’m sure it would be even more delicious with buttr and salt, but this was great as I made it. Thanks for the recipe!!

      Reply
    4. Misha

      February 29, 2020 at 2:12 pm

      5 stars
      This was awesome! And easy! Thanks for sharing.

      Reply
    5. Jean

      February 23, 2018 at 7:19 pm

      Soooo good. Best eaten fresh out from the pan as I found the liquid to disappear with the leftovers. The husband loved the leftovers! Thanks for a delicious, vegetarian recipe

      Reply
    6. Kim

      January 17, 2018 at 8:33 pm

      Made this tonight… Was so delicious. Thanks for the recipe!

      Reply
    7. Tiffany

      January 06, 2018 at 6:43 pm

      Yes. This is jam packed with umami goodness!

      Reply

    Primary Sidebar

    HI! WE ARE GLAD YOU'RE HERE!

    Teri and Jenny of Spoon Fork Bacon

    We hope you find something you love in
    our little corner of the internet.
    XOXOXO, Teri + Jenny

    ABOUT US

    As Featured On

    A complication of logos showcasing where Spoon Fork Bacon has been featured. Including delish, today show, cosmopolitan, good morning america, domino, good housekeeping, william sonoma, and country living.

    Asian Inspired

    BBQ

    PORK

    DESSERT

    For Dinner Tonight

    • Air fryer chicken thighs on a platter with slice taken out of one. Crispy Air Fryer Chicken Thighs
    • Chili being served in a bowl with toppings on the side. Easy Chili Recipe
    • Shrimp scampi recipe on a plate with bread and lemon wedges. Shrimp Scampi Recipe
    • Cajun shrimp pasta recipe in a bowl with a fork on the side. Cajun Shrimp Pasta
    • Bang bang shrimp close up on a plate. Bang Bang Shrimp Recipe
    • Baked ziti in a baking dish with some scooped out next to it. Baked Ziti

    Popular Now

    • Baked egg boats with a knife. Baked Egg Boats
    • A sliced bacon, cheddar, and chive quiche with hash brown crust. Hash Brown Crust Bacon and Cheddar Quiche
    • Mongolian Beef recipe in a platter ready to be served. Mongolian Beef Recipe
    • Tomato soup recipe in two bowls with garlic bread on the side. Tomato Soup Recipe
    • Panfried potstickers with ramekin of sauce. Potstickers
    • Baked hot honey chicken sandwiches on a cutting board. Baked Nashville Hot Chicken Sandwich with Honey

    Footer

    As Featured On
    As featured on graphic.

    GET NEW RECIPES DELIVERED TO YOUR INBOX!

    Thank you!

    You have successfully joined our subscriber list.

    Footer

    • Facebook
    • Instagram
    • Pinterest
    • RSS Feed
    • Twitter
    • TikTok

    All content including images © 2011-2022 Teri Lyn Fisher & Jenny Park. Stealing is bad karma.

    Spoon Fork Bacon contains paid advertising banners and occasionally affiliate links, and sponsored posts.
    As an Amazon Associate I earn from qualifying purchases.

    Sponsored posts are indicated at the start of such posts. All of our opinions are always our own.
    Thank you for supporting our sponsors. It helps us pay to run this site and bring you unique and original recipes.

    Privacy Policy | Accessibility Statement

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.