Mushroom Wafu Pasta
This Mushroom Wafu Pasta is a savory, umami-rich fusion dish that pairs the earthiness of shiitake mushrooms with a balanced soy-oyster sauce base.
Equipment
- Medium saucepan
- Spatula or tongs
- Grater
- Knife & cutting board
- Measuring cups and spoons
Ingredients
For the base and protein
- 200g spaghetti
- 100g shiitake mushrooms sliced
- 100g lean ground pork or 3-4 strips of bacon, sliced
- olive oil
For the sauce
- 4 cloves garlic minced
- 1 tbsp mirin
- 1 tbsp oyster sauce
- 2 tsp low-sodium soy sauce
- 1 tsp fish sauce
- reserved pasta water
For the toppings
- 2 tbsp grated parmesan
- 1 stalk green onion thinly sliced
- 1 sheet nori shredded
Instructions
- Boil the pasta. Cook spaghetti in salted water until al dente. Reserve 1/2 cup of pasta water before draining.
- Sear protein and mushrooms. In a wide pan over medium-high heat, add the ground pork or bacon. Brown the meat until it releases its natural fats. Add the shiitakes directly into the pan and sauté in the rendered oil until golden. Do not crowd the pan or they will steam instead of sear.
- Emulsify the sauce. Lower heat to medium-low. Add the mirin first and let it bubble for 30 seconds to cook off the sharp alcohol edge. Add soy, oyster, and fish sauce. Add the cooked pasta and a splash of the reserved water. Toss vigorously until the sauce coats the noodles.
- Turn off the heat. Stir in parmesan to thicken and smooth the sauce.
- Garnish. Top with green onions and nori. Serve immediately.