Japanese Pasta with Mushrooms and Watercress in Soy and Butter Sauce

Nov 15, 2010 by Caroline Phelps | 1 Comments| Share it:   



4 ratings


  • Prep: ~30 mins.
  • Cook: ~30 mins.
  • Serves: 4

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Japanese pasta with mushrooms and watercress in soy and butter sauce:

I love Japanese pasta because it’s so easy to make and has so much depth of flavor. This one is an earthy and savory mushroom pasta with some fresh watercress to add a little something peppery and interesting.


  • 3/4 lb dry spaghetti
  • 2 garlic cloves, finely chopped
  • 1/4 lb shiitake mushrooms
  • 1/4 lb beech mushrooms (bunashimeji) or other Japanese mushroom
  • 1 tbsp sake
  • 2 tbsp soy sauce
  • 3 tbsp butter
  • 2 tbsp neutral oil
  • 2 shallots, finely chopped
  • A handful fresh watercress, roughly chopped
  • 1/2 cup pasta water
  • fresh ground black pepper

Step 1

Fill a large pot with salted water and bring to the boil. Add spaghetti to the pot.

In a large pan over high heat, add oil, 1 tbsp butter and garlic. Cook for 2 minutes and add mushrooms and cook for 3 minutes. Add shallots and cook for 2 minutes.

Step 2

Add half of the watercress and mix well. Turn heat off and wait until the pasta is cooked.

Step 3

While the pasta is boiling, reserve about 1/2 cup of pasta water. Drain your pasta and add to the pan of cooked mushrooms. Turn the heat to low and add what's left of the watercress. Mix well and add soy sauce and sake. Mix well again, making sure all the pasta is coated with all the ingredients. Add a good amount of fresh ground black pepper and a little bit of the pasta water to make the sauce more unctuous.

Serve with fresh parmesan.

Now that you have learned how to make japanese pasta with mushrooms and watercress in soy and butter sauce, please be sure to view these other pasta recipes.

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1 Comment

Andy Tope

Feb 08, 2011

Thanks for this Caroline, this is my type of food. I like that you add pasta water to the mix!

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