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Bowls of wild mushroom wafu pasta with soy butter sauce.

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

Teri & Jenny
5 from 6 votes
Servings 3


  • 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


  • 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.
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