Mushroom Wafu Pasta

By Hana Asbrink

Total Time: 25 minutes
Rating: 4(1,259)
Notes: Read community notes

Wafu directly translates to “Japanese style.” As it relates to pasta, you can expect uniquely Japanese flavors and twists like mentaiko pasta, which is made with spicy cod roe, or the Napolitan, which is made with mushrooms, green peppers and bacon, sausage, or even hot dogs, in a tangy ketchup-based sauce. Kinoko, or mushroom, wafu pasta is a spaghetti dish made with a variety of Japanese mushrooms (and occasionally bacon) in an umami-rich soy-butter sauce emulsified with pasta water. Using bronze-cut dried pasta, with its rough surface, is optional but results in a superior final dish. Bronze-cut pasta is normally labeled as such on the package, otherwise, look for pasta with a surface that is more coarse. (Traditional Italian brands and some organic pastas are often made in this manner). This recipe calls for a full pound of pasta, but it halves easily.

To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 to 6 servings

Kosher salt and black pepper
1pound dried spaghetti, preferably bronze-cut
¼cup extra-virgin olive oil
8tablespoons unsalted butter
4 to 6garlic cloves, minced
1pound shiitake mushrooms, or a combination of shiitake, shimeji and maitake, stems trimmed (if dry), separated and torn by hand
¼cup soy sauce
2 to 3scallions, finely sliced, for garnish
Shredded, roasted nori (like shredded kizami nori or half of a nori sheet cut into thin matchsticks with scissors), for garnish

Ingredient Substitution Guide

Preparation

Step 1
Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Reserve 1 cup of pasta water, then drain.
Step 2
While pasta cooks, make the sauce: In a large skillet, heat olive oil and 4 tablespoons of butter over medium. When the butter is melted and starts to foam, add garlic and mushrooms. Cook, stirring only occasionally to ensure garlic doesn't burn, until mushrooms start browning on the edges, about 6 to 7 minutes. Season with ½ teaspoon salt and about 12 to 15 cranks of pepper. If the pasta is still cooking, remove the skillet from the heat and set aside until pasta is ready.
Step 3
Return the skillet to medium low. Push the mushrooms to one side of the skillet. Add remaining 4 tablespoons butter and soy sauce, allowing butter to melt into the soy sauce before combining with the mushrooms. Add pasta and ½ cup of the pasta water to the skillet, tossing to coat with the sauce. Cook, adding more pasta water 1 tablespoon at a time as needed, until pasta is glossy, about 1 minute.
Step 4
Remove from heat. Top with sliced scallions and shredded nori. Serve immediately.

Ratings

4 out of 5

1,259 user ratings

Have you cooked this?

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

ZD2 years ago

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.

Jason M2 years ago

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.

Erin2 years ago

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!

True D2 years ago

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!

tamale in the kitchen2 years ago

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.

Nancy2 years ago

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

Isabelle2 years ago

Add sesame oil

phillip roullard2 years ago

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.

JB2 years ago

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.

Chris2 years ago

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.

MelH2 years ago

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

tamale in the kitchen2 years ago

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.

LJW2 years ago

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

S2 years ago

Use a vegan butter? And use less of it?

M2 years ago

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.

Laura1 month ago

VERY salty. Use low sodium soy sauce and don't salt the water. Except for that, this recipe is a keeper!

Shimo1 month ago

Replace some of soy with mentsuyu such as memmi. Add few handfuls of baby spinach. Add a can of drained tuna or trout.

Peggy3 months ago

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.

Austin3 months ago

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?

Name3 months ago

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

Susan Mazzara3 months ago

I doubled the sauce and added pressed tofu.

LarryAt27N3 months ago

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.

BJ3 months ago

What might one use instead of nori as a garnish?

cyrh9 months ago

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.

Ellen10 months ago

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

Bidman Marcus1 year ago

anybody try adding edamame or peas to this?

mary ann patterson1 year ago

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.

LT1 year ago

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.

KMS1 year ago

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.

Nina1 year ago

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

Private notes are only visible to you.