Japanese cuisine · Dough, Pasta & Rice

Wafu Kinoko Pasta

Spaghetti tossed with mixed mushrooms in butter and soy sauce, finished Japanese-style with shiso and nori.

Ingredients · for 4 servings

• 400 g spaghetti
• 200 g shiitake mushrooms
• 200 g oyster mushrooms
• 150 g enoki mushrooms
• 200 g button mushrooms
• 60 g butter
• 3 tbsp soy sauce
• 1 tbsp mirin
• 2 cloves garlic
• a few shiso leaves (optional)
• 1 tsp nori flakes
• salt, pepper

Instructions

1. Slice shiitake and button mushrooms, tear the oyster mushrooms into strips with your fingers, trim the root end off the enoki mushrooms and separate into clusters; finely chop the garlic.
2. Cook the spaghetti in plenty of salted water until al dente, scooping out 150 ml of the cooking water before draining the pasta.
3. Foam half the butter in a wide pan and fry shiitake, oyster mushrooms and button mushrooms over high heat for 5–6 min. without stirring, until browned at the edges and the liquid has evaporated.
4. Add the garlic and enoki mushrooms and cook for 1 min., then deglaze with soy sauce and mirin and reduce for 1 min.
5. Add the pasta to the pan with 100 ml of the cooking water and the remaining butter, toss vigorously for 1–2 min. until the sauce clings glossily to the noodles; season with salt and pepper.
6. Divide among plates, sprinkle with finely sliced shiso leaves and nori flakes, and serve immediately.