Mushroom Wafu Pasta Recipe (2024)

I make this at home pretty frequently. The only difference is that I don't use soy sauce. I like to mix in Miso paste into the butter.

This reminds me of the grilling recipe for mushrooms basted in soy sauce and butter. Like that, a finishing splash of good mirin would add a nice dimension. And topping with some furikake for more umami.

Made this vegan just to see if I could with vegan butter and it worked like a charm! Added a small amount of some bok choy at the end to slightly wilt them and add a little more green to the dish, subbed red miso for the soy sauce and topped with toasted sesame seeds. killer dish 10/10b will be making again!

I have made this recipe with any mushrooms I’ve had on hand - it is always delicious.I found it to be a lot of butter, so used only olive oil to saute the mushrooms, and then used the butter as indicated in the last step.A little bit more soy sauce worked well.I also added some salmon caviar to the dish at the end with the seaweed and scallions - it proved to be a wonderful addition!

Maura, to make this vegan I’d swap out vegan butter, my favorite is Miyokos. I’m also gluten free and I plan on using brown rice fettuccine instead of the regular spaghetti, and tamari instead of soy sauce.

This was absolutely delicious even without the garlic (which I can't eat). I added furikake as suggested by Jason M.

Add sesame oil

I agree either use butter or look for something else to make. It's like turkey, don't try to make a silk purse out of a sow's ear. Tofurkey is NOT turkey, so just eat turkey or not. In this case use butter because that's what the recipe calls for. I made lasagne with rice noodles for a friend who was "gluten sensitive" and it was terrible. I will never do that again.

I added crushed red pepper and raw minced Serrano pepper with the oil and garlic - so good if you like it spicy. Probably could use less butter and get away with it.

Good! Made with Chantrelles and Matsutaki. Served with traditional simmered Kabocha. The Furikaki is a nice trick mentioned by another cook. An umami rich meal.

Made this with slightly less butter but otherwise exactly according to the recipe. Quite delicious.

This is DELICIOUS! I made it for lunch and my whole family loved it, even my picky 8 year old! I subbed gluten free rice pasta and tamari, and added toasted sesame seeds as another garnish and I highly recommend it. I’ll be making it again for sure.

Halve butter and olive oil. Add 8 oz pancetta in step 2. Baby bellas rough chopped work well

Use a vegan butter? And use less of it?

This is pretty much just pasta in soy sauce and butter. I added some aware miso at the soy sauce stage (use less salt if doing so!) and added some onion flakes and red pepper at the end to up the flavor, but I still find this dish a bit lacking might beef it up with some sweet roasted carrots and nori.

Had only shiitake and button mushrooms, plus used linguini since had no spaghetti; the rest of ingredients we had. Easy recipe to put together and the flavors were amazing. The mix of butter and shoyu (soy sauce) in step 4 was reminiscent of other wafu flavors from my childhood. For just two people, we had enough for a second meal the next day and found the flavors held up quite well. Definitely a keeper. Looking forward to making this again with more and different mushrooms.

We made this with soy-free tamari, dairy free butter, and gluten free pasta. Followed the suggestion of using sesame oil instead of olive oil. This turned out great, but I think it could use a little heat. Maybe domestically sriracha or chili crunch?

Used a big mix of sliced cremini, oyster and shiitake, possibly more than a pound. I had salted butter and reduced sodium soy sauce but didn’t change quantities and it worked well. It did seem a lot of fat so at the end I just added 2 tbsp of butter w soy sauce rather than 4. Delicious and easy! I was worried it might be pretty flat flavored but it’s umami rich. Black pepper adds a lot to the complexity so don’t skimp on it. Green onion adds a fresh crunch. Nori goes well - just crumble on top

I doubled the sauce and added pressed tofu.

If you have leftovers, add some grated cheese and FRY the pasta in a pan with some added oil until the pasta gets crispy, like the bottom layer of a rice cooker.

What might one use instead of nori as a garnish?

Something quite different. We enjoyed it. Had a pkg of mixed mushrooms fr Costco, 3/4 lb, so made a half recipe. Still a lot of food, good for another meal for 2. Served w salad w oil/vin, I liked the dressing seeping onto some of the noodles. Had nori sheets so roasted myself - bit of a disaster. Have an induction stove so no flame. Not easy in oven.

This is one of the best recipes I've ever cooked. If you're a mushroom lover, this is nervana!

anybody try adding edamame or peas to this?

I made this as written and wow, my new favorite pasta. The perfect blend of Asian flavors. The only thing I tweaked was the addition of salt as I let the salted pasta water add that.

Made as directed. The flavors were amazing. Everything initially emulsified beautifully. However as we finished there was quite a bit of oil and butter left in our bowls and the pan. Next time I make it I will try 2/3 the amount of butter and oil.

Thanks to all for your comments. Made this tonight,with some suggested modifications. It's a keeper in our household. Reduced butter by 1/2, still glossy and tasty. Scallions added balance to the richness of the sauce.Will add a little more pepper next time and serve with grilled tuna for a company dish.

Made this as written - served with some steamed tenderstem broccoli on the side which I think added some welcome freshness. Pasta was very good but I think could benefit from a touch of acidity - maybe some lemon juice or rice wine vinegar just before serving

Next time I would use less butter, maybe add a touch of truffle oil for extra depth and umami. This is a great weeknight vegetarian meal.

If you aren't vegetarian, this is improved by swapping mentsuyu for part of the soy sauce and/or sprinkling katsuobushi over the top at the end.