Fusion
Soy-Butter Mushroom Pasta
Japanese-style soy and butter mushrooms tossed with pasta — earthy, glossy, 15 minutes.
About this recipe
Soy-Butter Mushroom Pasta is a fusion lunch for 2 that is a fast, high-heat stir-fry — have everything chopped before the wok gets hot., and it takes around 15 min start to finish. We sized it for a small household and ranked it on OneToCook by how much of it you already have in the fridge.
Good to know
* Dietary flags are derived from the listed ingredients — always check labels and your own needs for allergens.
Ingredients
- 180g spaghetti
- 1.5 tbsp soy sauce
- 2 cloves garlic
- 150g mushroom buy
- 2 tbsp butter buy
Equipment
Method
- 1
Boil pasta, reserve water, drain.
~9 min
- 2
Fry mushrooms in butter until golden, add garlic and soy, 4 min.
~4 min
- 3
Toss pasta through with a splash of pasta water.
~2 min
Smart swaps
Out of something? Try one of these.
- Butter
- neutral oil or olive oil 1:1 (for frying); the dish just loses a little richness.
- Soy sauce
- tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water.
- Garlic
- garlic powder (¼ tsp per clove) at a push.
Cook's notes
- Smash each clove with the flat of your knife first — the skin slips off and it minces in seconds. How to mince garlic →
- Do your chopping first (mise en place). With everything prepped, the actual cooking here is only about 13 min.
Storage & leftovers
Cool, then store airtight in the fridge for up to 2–3 days. Reheat until piping hot throughout; add a splash of water if it has dried out.
Frequently asked
How long does Soy-Butter Mushroom Pasta take to make? +
Around 15 min from start to finish, almost all of it hands-on.
How many people does this recipe serve? +
As written it serves 2. To cook for 4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: induction hob, pot, frying pan / wok. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
What can I use if I'm missing an ingredient? +
Common swaps for this dish: Butter → neutral oil or olive oil 1:1 (for frying); the dish just loses a little richness; Soy sauce → tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water; Garlic → garlic powder (¼ tsp per clove) at a push. See the full list of smart swaps above.
Can I make Soy-Butter Mushroom Pasta ahead of time? +
Cool, then store airtight in the fridge for up to 2–3 days. Reheat until piping hot throughout; add a splash of water if it has dried out.
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