Mushroom Wafu Pasta

By Hana Asbrink

Updated Oct. 28, 2021

Mushroom Wafu Pasta
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
25 minutes
Rating
4(1,346)
Comments
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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.

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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
Nutritional analysis per serving (6 servings)

534 calories; 26 grams fat; 11 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 64 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 13 grams protein; 598 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. 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.

  4. Step 4

    Remove from heat. Top with sliced scallions and shredded nori. Serve immediately.

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Ratings

4 out of 5
1,346 user ratings
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Comments

ZD

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.

Erin

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!

Jason M

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.

Andy

I cut the butter in half to make it a bit healthier, and just add a touch more soy sauce to make up for some of the lost flavor. It still tastes absolutely amazing, and is much better for my cholesterol lol. Adding minced shallots along with the garlic also boosts the flavor phenomenally.

corywrites

Wowza, wafu! I admit: I was scrrd of all that butter on first glance, but it's worth it. Left out the nori but added toasted sesame seed.

H. Kirk

We made this with 8oz angel hair pasta and sautéed 1 lb peeled deveined shrimp with 3/4 lb shiitakes and the garlic, once the shiitakes were partially cooked. Delectable, much lighter on the pasta, and made four generous servings.

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