Wafu Mushroom Pasta
Japanese-style spaghetti tossed with sautéed mushrooms, soy sauce, butter, and topped with kizami nori.
A quick, deeply savory fusion dish where al dente spaghetti is tossed with an earthy assortment of wild Japanese mushrooms in a rich, umami-packed soy sauce and butter glaze. It is a brilliant representation of "Wafu" (Japanese-style) Italian cuisine.
Ingredients
- 7 oz (approx. 200g) Spaghetti or Linguine
- 3 cups Mixed Japanese mushrooms (e.g., Shiitake, Shimeji, Maitake, or Enoki)
- 2 slices Thick-cut bacon (sliced into bite-sized pieces)
- 2 cloves Garlic (thinly sliced)
- 2 tbsp Unsalted butter (divided)
- 1.5 tbsp Soy sauce
- 1 tbsp Sake (Japanese rice wine)
- 1/2 tsp Coarse black pepper
- Garnishes:
- Kizami Nori (shredded roasted seaweed)
- Green onions (scallions, finely chopped) or thinly sliced Shiso leaves
Instructions
- Preparation: Wipe the mushrooms clean with a damp cloth (do not wash them with water, as they absorb moisture). Remove the tough stems from the Shiitake and slice the caps thinly. Cut off the root ends of the Shimeji and Maitake, and gently tear them into small bite-sized clusters. Slice the bacon and garlic.
- Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Cook the pasta according to the package directions until it is al dente (firm to the bite). Crucial step: Reserve 1/4 cup of the starchy pasta water in a mug before draining the noodles.
- Sauté the Ingredients: While the pasta is cooking, heat 1 tbsp of the butter in a large skillet over medium heat. Add the bacon and sauté until it begins to crisp and render its fat. Add the sliced garlic and cook for 30 seconds until fragrant. Add the mixed mushrooms and sauté until they are deeply browned and tender.
- Seasoning: Pour the sake into the skillet to deglaze the pan, scraping up any delicious browned bits from the bottom. Pour in the soy sauce and let it bubble for a few seconds to slightly caramelize and release its aroma.
- Finishing Touches: Add the drained hot pasta, the reserved starchy pasta water, and the remaining 1 tbsp of butter directly into the skillet. Toss everything vigorously over medium-high heat for about 1 minute. The starchy water, melted butter, and soy sauce will emulsify into a beautiful, glossy sauce that coats every noodle.
- Assemble and Serve: Plate the pasta immediately in warm bowls. Top generously with coarse black pepper, fresh green onions, and a handful of Kizami Nori right before eating to keep the seaweed crispy.
Keyword Butter, Mushrooms, Pasta, Soy Sauce