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Wafu Mushroom Pasta

This Japanese-style mushroom spaghetti is the epicurean meal for mushroom lovers. As a sophisticated dish prepared in under 20 minutes, this wafu pasta is worthy of both busy weeknights and intimate date nights!
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Course: Main Course
Cuisine: American, Asian, Italian, Japanese
Keyword: easy pasta, japanese style, noodles, wafu
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2

Equipment

Ingredients

  • ½ lb spaghetti noodles 226g
  • olive oil for boiling pasta
  • 200 g mushrooms maitake plus either bunashimeji (brown beech mushrooms) or shiitake. Or all three.
  • ½ cup onion diced
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 2 tbsp cooking sake
  • 3 tbsp unsalted butter
  • 1 pinch MSG (optional)
  • OSMO Flakey White Sea Salt to taste
  • kizami nori shredded dried Japanese seaweed
  • reserved pasta water as needed

Instructions

Prepare Ingredients

  • Bring a pot of water to boil for the pasta. Add salt and olive oil.
  • While the water is heating, roughly chop maitake mushrooms. Separate by hand the beech mushrooms.
  • Dice the onion.

Cook Wafu Mushroom Pasta

  • Once the water is boiling, add pasta noodles and turn off the heat when it is 1 minute before al dente (refer to package instructions.)
  • About 5 minutes before the noodles are done boiling, heat a pan on medium heat. Add butter and allow it to melt and foam.
  • Add onions and cook until they soften, about 2 minutes.
  • Add mushrooms and cook for about 2 minutes.
  • Add soy sauce, mirin, sake, butter, and MSG (optional.)
  • Transfer spaghetti from the boiling water to the pan.
  • Toss and cook until the pasta reaches al dente. Use reserved pasta water to loosen the noodles as needed. Taste for doneness and adjust the salt to your taste.
  • Plate and garnish with kizami nori.
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