Soy-Glazed Mushroom Pasta Medley (Print Version)

Savory pasta with soy-glazed enoki, shiitake, and cremini mushrooms, topped with green onions and sesame seeds.

# Components:

→ Pasta

01 - 12 oz spaghetti or linguine
02 - Salt, for pasta water

→ Mushroom Medley

03 - 7 oz shiitake mushrooms, cleaned and sliced
04 - 5 oz enoki mushrooms, trimmed and separated
05 - 5 oz cremini mushrooms, sliced
06 - 2 tbsp unsalted butter
07 - 2 tbsp olive oil

→ Soy Glaze

08 - 3 tbsp soy sauce
09 - 1 tbsp mirin
10 - 1 tbsp rice vinegar
11 - 1 tbsp honey
12 - 2 cloves garlic, minced
13 - 1 tsp fresh ginger, grated
14 - ½ tsp freshly ground black pepper

→ Garnishes

15 - 2 green onions, thinly sliced
16 - 1 tbsp toasted sesame seeds
17 - Fresh cilantro leaves (optional)
18 - Fresh parsley leaves (optional)

# Directions:

01 - Boil spaghetti or linguine in salted water until al dente. Reserve ½ cup pasta water, then drain.
02 - Heat olive oil and butter in a skillet over medium-high heat. Add sliced shiitake, enoki, and cremini mushrooms. Sauté for 6–8 minutes until golden and tender.
03 - Add minced garlic and grated ginger to the skillet. Cook for 1 minute until fragrant.
04 - In a separate bowl, whisk together soy sauce, mirin, rice vinegar, honey, and black pepper. Pour this mixture over the sautéed mushrooms.
05 - Stir the glaze into the mushrooms. Cook for 2–3 minutes, allowing the glaze to thicken slightly.
06 - Add the drained pasta to the skillet. Toss to coat thoroughly. Add reserved pasta water as needed to achieve a silky sauce consistency.
07 - Serve immediately, garnished with sliced green onions, toasted sesame seeds, and fresh herbs if desired.

# Expert Advice:

01 -
  • Ready in just 35 minutes from start to finish
  • Uses both everyday and specialty mushrooms for maximum flavor
  • Creates restaurant-quality results with simple ingredients
  • Introduces Asian flavors to familiar pasta comfort food
02 -
  • This recipe packs serious umami flavor from both the mushrooms and soy sauce
  • The dish comes together in about 35 minutes making it perfect for weeknights
  • Leftovers taste even better the next day as flavors continue to develop
  • Can easily be made vegan with simple substitutions
03 -
  • When cooking mushrooms give them space in the pan. Overcrowding causes them to steam rather than caramelize resulting in less flavor development and poor texture. Work in batches if necessary.
  • The pasta water is liquid gold for this recipe. The starchy water helps emulsify the sauce creating a silky texture that coats each strand perfectly. Always reserve some before draining.
  • For an elegant dinner party presentation serve this pasta in a dramatic mound with the enoki mushrooms artfully arranged on top and a light dusting of toasted sesame seeds creating a beautiful visual contrast.

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