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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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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: American, Asian, Italian, Japanese
Ingredients Equipment Method

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

Equipment

  • Our Place Always Pan
  • Our Place Mini Pot
  • Quince Italian Olivewood Cooking Utensil(s)
  • Monstera Pasta Spoon

Method
 

Prepare Ingredients
  1. Bring a pot of water to boil for the pasta. Add salt and olive oil.
  2. While the water is heating, roughly chop maitake mushrooms. Separate by hand the beech mushrooms.
  3. Dice the onion.
Cook Wafu Mushroom Pasta
  1. 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.)
  2. About 5 minutes before the noodles are done boiling, heat a pan on medium heat. Add butter and allow it to melt and foam.
  3. Add onions and cook until they soften, about 2 minutes.
  4. Add mushrooms and cook for about 2 minutes.
  5. Add soy sauce, mirin, sake, butter, and MSG (optional.)
  6. Transfer spaghetti from the boiling water to the pan.
  7. 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.
  8. Plate and garnish with kizami nori.