Easy Butter Shoyu
Mushroom Pasta
This easy butter soy pasta is a Japanese-Italian fusion dish made with spaghetti, king oyster mushrooms, garlic, butter, and smoked soy sauce. The mushrooms are seared until browned and meaty, then tossed with pasta in a simple glossy butter-soy sauce.
The smoked soy sauce adds a light wood-smoke flavor without overpowering the dish, while the butter makes it rich and smooth. Finished with green onion and roasted seaweed, this pasta is quick, easy, savory, and perfect when you want something simple but a little different.
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Easy Butter Shoyu Mushroom Pasta
Easy Butter Shoyu Pasta with King Oyster Mushrooms is a simple Japanese-Italian fusion dish made with pasta, garlic, butter, smoked soy sauce, and seared mushrooms. It’s rich, savory, lightly smoky, and easy enough for a quick meal.
Ingredients
Method
- Cook the pasta in salted boiling water until just al dente. Save some pasta water before draining.
- Slice the king oyster mushrooms lengthwise into thick slabs. Sear them in a hot pan with a little oil or beef fat until browned on both sides. Remove and set aside.
- Lower the heat and add butter to the pan.
- Once the butter melts, add the garlic, smoked soy sauce, and a splash of pasta water. Stir to make a simple glossy sauce.
- Add the cooked pasta and toss until the noodles are coated. Add more pasta water if needed.
- Plate the pasta and top with the seared mushrooms.
- Finish with green onion, roasted seaweed, and black pepper if using.
- Serve hot.
Notes
Use smoked soy sauce at the end so the smoky flavor stays noticeable.
Don’t overcrowd the mushrooms when searing. Good browning gives them a better texture and flavor.
Beef fat adds a richer flavor, but regular oil works fine too.
For a stronger Japanese-style flavor, add more roasted seaweed or a little sesame.