Butter Shoyu Pasta with Japanese Mushrooms

By No Recipes · 25 min

Ingredients

Instructions

1. Bring a wide pan of 2 inches of water to a boil and salt it generously.
2. Trim the mushrooms and slice or shred them into bite-sized pieces.
3. Boil the spaghetti for 1 minute less than the package time.
4. Over medium heat, warm 1 tablespoon olive oil and the garlic in a frying pan until fragrant and softening, without browning.
5. Add the mushrooms and cook until wilted and starting to brown, adding a little more oil if needed. Season with a pinch of salt and black pepper.
6. When the pasta is nearly done and the mushrooms are browned, melt 28 g butter into the mushrooms.
7. Add 2 tablespoons soy sauce and a scoop of starchy pasta water, and whisk vigorously to emulsify.
8. Transfer the drained pasta to the pan and toss well, adding pasta water as needed until coated in a thin, creamy sauce.
9. Garnish with parsley and serve immediately.

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