Miso mushroom spaghetti combines Japanese, British & Italian ingredients in a wonderfully simple & boldly flavoured vegetarian pasta dish.
This delicious dish is quick and easy to make; preparation and cooking should take 20-25 minutes in total.
Japanese(ish) Mushroom Pasta
Japanese cuisine has a rich history of taking foods from other parts of the world and putting a spin on them.
My site is littered with examples like my spaghetti napolitan, the gloriously bonkers yakisoba pan, and of course, tonkatsu and katsu curry.
My take on miso mushroom pasta leans into those ideas and fuses Japanese ingredients, with a very British ingredient and of course, Italian spaghetti!
That British ingredient is Mushroom ketchup, a condiment similar to Worcestershire sauce. It's not as mad as it may at first seem, bulldog brand Worcestershire sauce is incredibly popular in Japan.
It sits beautifully alongside the soy sauce (for salt) and yuzu ponzu sauce for acidity.
The sauce is made with a generous amount of butter to give the spaghetti a creamy, silky dressing without using any cream.
It comes together quickly, too, 10 minutes of prep and 10 minutes of cooking, and this surprising dish is ready to scoff!
Frequently Asked Questions
Do I have to use shiitake mushrooms?
No, but the sauce has been developed with shiitake mushrooms in mind.
But it is still good with regular button mushrooms, portobello mushrooms and even oyster mushrooms.
What is mushroom ketchup?
Mushroom ketchup is a British condiment from the 18th century. It is similar to Worcestershire sauce and Hendersons relish.
Like both Worcestershire sauce and Hendersons it is a thin liquid that adds a deep umami flavour to recipes.
Don't worry about having a random ingredient knocking around the kitchen, I use it in dishes like my cream of wild mushroom soup, vegan mushroom hotpot and my spinach and mushroom risotto.
You can also use it as in place of Worcestershire sauce in any recipe.
Do I have to use mushroom ketchup?
No, but you will need to replace the flavour with something similar. You could use Worcestershire sauce or Hendersons relish.
Be aware that Worcestershire sauce is not vegetarian; it contains anchovies. Both Hendersons and mushroom ketchup are vegan and vegetarian "friendly" ingredients.
What is yuzu ponzu sauce?
Yuzu ponzu sauce is a Japanese condiment that has a salty citrus flavour thanks to the use of yuzu juice.
Yuzu is a Japanese citrus fruit similar to a lemon.
Can I make this vegan?
Yes, I have made this recipe with Vegan butter as a substitution, and it works very well.
Naturally, you will need to use egg-free pasta.
Can I make this in advance?
I am not keen on reheating pasta dishes like this because the pasta can become a little "flabby" and overcooked.
But it is perfectly safe to reheat this dish, and it will keep in the fridge for 3-4 days.
Serving Suggestions
If I am serving pasta with anything, it is usually garlic baguette or cheesy garlic bread.
This miso mushroom pasta is no different, but I would lean into the Japanese influences in this recipe.
I would knock up a batch of this miso butter, slice a small baguette and squeeze in as much as I could. Then all you have to do is throw it in the oven or air fryer whilst you make the pasta!
Your biggest choice when it comes to this dish is the type of pasta you use. I opt for spaghetti, but any longer form of pasta would work well.
This miso pasta recipe is superb with everything from linguini to fettuccini and wdier pasta forms like pappardelle and tagliatelle.
Equipment Used
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/Stovetop.
- 20cm or 8" saucepan.
- 25cm or 10" frying pan.
- Colander or sieve.
- Stirring spoons and kitchen tongs.
- Chopping board.
- Kitchen knife.
- Small mixing bowl.
- A combination of weighing scales and measuring spoons.
Quick and Easy Miso Mushroom Pasta Recipe
Ingredients
For the Sauce:
- 1 tablespoon White Miso Paste
- 1 tablespoon Light Soy Sauce
- ½ tablespoon Ponzu Yuzu Sauce
- 1½ tablespoon Mushroom Ketchup
For the Pasta:
- 200 g Spaghetti 7oz
- 50 g Butter 3 tablespoon
- 2 Garlic Cloves
- 250 g Shiitake Mushrooms 9oz
- 1 teaspoon Dark Soy Sauce
- Snipped Shives for Garnish
- Salt for Boiling Pasta
Instructions
- Bring a 20cm or 8" saucepan of salted water to a boil, I only use 1 teaspoon of salt in a pan this size in this recipe because we have plenty of salt in the sauce.
- Combine the ingredients for the sauce in a small bowl and set aside.
- Peel the garlic cloves and finely dice them.
- Cut the stems from the shiitake mushrooms (do not discard them, they make a great stock, freeze them instead), then cut the caps into 2-3mm (⅛") thick slices.
- Snip the chives.
- Add the pasta to the boiling water and cook it until al dente.
- Heat a 25cm or 10" frying pan over a medium-high heat, add two-thirds of the butter.
- Once the butter begins to foam, add the garlic, cook for 15 seconds, then toss in the shiitake mushrooms and cook for 3-4 minutes.
- Add the sauce to the mushrooms, reduce the heat to low, stir and keep warm until the pasta has cooked.
- Drain the pasta, reserving a little of the cooking water, add the pasta to the mushrooms with the remaining butter, dark soy sauce, toss to coat and stir through as much of the cooking water required to form a nice silky coating.
- Serve sprinkled with the snipped chives.