Mushroom & Spinach Spaghetti with Butter Shoyu Sauce



Fusion cooking can be tricky. Growing up in two different cultures, I have tasted both good and bad examples of fusion. A good fusion dish can not be created without a good understanding of ingredients and right techniques to balance and blend flavors.

The great thing about this Asian pasta is the magical flavors brought by three ingredients: mushrooms, butter and soy sauce. Butter adds a rich flavor to the nutty mushrooms, and soy sauce adds another layer of complex flavor to the dish. They have very different flavors but can complement each other when applied the right techniques.

The essential step of making this dish is to heat the butter and soy sauce. By doing this, you are creating a smoky taste and incredible aroma which can enhance the flavor of mushrooms.





  • Spaghetti
  • 2 ounces of Shimeji mushrooms
  • 1.5 ounces of Spinach
  • 1 garlic clove
  • 1 small dried red chili
  • 2 tbs butter
  • 1 tbs soy sauce
  • Salt & pepper




  • Bring a large pot of water to boil and cook spaghetti noodles.
  • Cut off the base part of Shimeji mushrooms. Wash mushrooms and spinach, drain for a few minutes to remove excess water.
  • Melt 2 tbs butter in a pan over medium heat.
  • Add sliced garlic and dried red chili, cook until the garlic slices turn golden brown.
  • Add mushrooms and cook until the mushroom become tender.
  • Add 1 tbs soy sauce and stir well.
  • Add spinach and cooked spaghetti, mix well. (Add pasta water if necessary.)  
  • Season with salt & pepper.






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