Serves 4-6 people
500 g dried pasta (long pasta, e.g. spaghetti)
600 g mixed asian mushrooms, e.g. shimeji, maitake, oyster, shiitake
80 g unsalted butter
60 ml soy sauce
1 tbsp mirin
4 garlic cloves (peeled and sliced)
chopped spring onions (to garnish)

Recipe Courtesy of
Sarah Huang Benjamin

Mushroom Soy Butter Pasta

Italian pasta is given an Asian twist with soy sauce and Asian mushrooms. The umami of the sauce blends with butter to make this an indulgent yet light dish.

Difficulty: Easy

Preparation: 10 min
Cook: 15 min
Clean up: 15 min

Steps: 1 steps
7 Ingredients

Difficulty: Easy
Steps: 1 steps
7 Ingredients

Preparation: 10 min
Cook: 15 min
Clean up: 15 min

Instructions

Cook pasta
- Cut the mixed mushrooms up into roughly equal-sized pieces.
- In a large saute pan or wok, melt the butter over medium heat. Add the garlic slices to infuse and cook gently.
- In the meantime, cook the pasta in boiling salted water for 1 minute less than package instructions.
- When the garlic and butter is fragrant, add the mushrooms and saute until glossy, and until any liquid has mostly cooked off.
- Add the mirin and the soy sauce and stir to combine. Turn off the heat until the pasta is ready.
- Using a pair of tongs, add the al dente pasta to the pan with the mushrooms, along with ½ cup of pasta water.
- Turn on a high heat, and stir until most of the liquid is absorbed. Season to taste with additional soy sauce, if necessary.

Plate and Serve!

Garnish with spring onions and serve!

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Name: Mushroom Soy Butter Pasta
Prep time: P0Y0M0D0H10M0S
Cook time: P0Y0M0D0H15M0S
Total time: P0Y0M0D0H25M0S
Yield: Serves 4-6 people
Cuisine: Asian
Ingredients: 500 g dried pasta (long pasta, e.g. spaghetti); 600 g mixed asian mushrooms, e.g. shimeji, maitake, oyster, shiitake; 80 g unsalted butter; 60 ml soy sauce; 1 tbsp mirin; 4 garlic cloves (peeled and sliced); chopped spring onions (to garnish)