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Japanese mushroom pasta
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Butter soy (shoyu) pasta with mushrooms recipe

My goal is to keep this recipe simple, so you can make it quickly and stop wasting time in the kitchen. If you’re in a hurry, this easy-to-make pasta will surely become a favorite.
Course Main Course
Cuisine Japanese
Keyword Mushrooms
Cook Time 20 minutes
Servings 4
Author Joost Nusselder
Cost $7


  • 250 grams shiitake mushrooms
  • 250 grams shimeji mushrooms
  • 450 grams of spaghetti pasta
  • 2 tbsp olive oil
  • 3 - 4 large garlic cloves
  • 4 tbsp soy sauce
  • 55 - 60 grams butter about 4 tbsp
  • ½ bunch parsley for garnish


  • First, you have to boil the pasta. Fill a large pot with 4-inches of water and add 2 tbsp of salt and bring it to a boil.
  • Clean and wash the mushrooms, then slice them into small strips.
  • Boil the pasta al dente (so that it has a firm texture).
  • Grab a frying pan, add the olive oil and sautee the garlic until it’s fragrant but not burnt.
  • Now add the mushrooms and sautee them until they are wilted and well-cooked but not burnt. They should brown and shrink in size.
  • Add the butter into the pan and let it melt while stirring the mushrooms.
  • Add in the soy sauce, stir, and add about 3 or 4 tbsp of pasta water. This makes the sauce starchy and thick.
  • Drain the pasta and add it to the pan. Mix all the ingredients together. Add more pasta water until the sauce is liquidy and doesn’t feel chunky.
  • Serve while hot and garnish with some parsley.