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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.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 2
Course: Main Course
Cuisine: Italian, Japanese
Ingredients Method Notes

Ingredients
  

  • 200 g spaghetti or pasta
  • 150 –200 g king oyster mushrooms
  • 2 –3 cloves garlic minced
  • 20 –30 g butter
  • 15 –30 ml smoked soy sauce / smoked nước tương
  • 30 –60 ml pasta water as needed
  • 5 –10 ml oil or beef fat for searing
  • Green onion sliced, for topping
  • Roasted seaweed sliced or crushed, for topping
  • Black pepper optional

Method
 

  1. Cook the pasta in salted boiling water until just al dente. Save some pasta water before draining.
  2. 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.
  3. Lower the heat and add butter to the pan.
  4. Once the butter melts, add the garlic, smoked soy sauce, and a splash of pasta water. Stir to make a simple glossy sauce.
  5. Add the cooked pasta and toss until the noodles are coated. Add more pasta water if needed.
  6. Plate the pasta and top with the seared mushrooms.
  7. Finish with green onion, roasted seaweed, and black pepper if using.
  8. 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.