Savory mushroom spaghetti with miso, butter, and soy
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Servings
4
4 servings
Difficulty
Easy
Cost
Budget
$
Savory mushroom spaghetti with miso, butter, and soy
A pantry-smart pasta where mushrooms, butter, miso, and soy sauce come together into a glossy, deeply savory sauce.
10m
Prep Time
20m
Cook Time
30m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
(Updated )
Japanese-style pasta is brilliant at turning a few high-impact ingredients into dinner. This version leans into mushroom savoriness and miso richness, making it feel much more complex than the ingredient list suggests.
Test Kitchen Pick
Saute Pan
Helpful Tool
Recipes like this come together better when there is room to toss pasta or noodles directly in the sauce instead of crowding a smaller skillet.
A wider pan makes the sauce-and-finish step much easier.
A large saute pan earns its keep quickly if pasta or noodle dishes are in regular rotation.
Shop saute pan options for this recipeCook the spaghetti in salted water until al dente, reserving 1/2 cup pasta water.
Meanwhile, saute the mushrooms in 2 tablespoons butter until deeply browned, then add the garlic.
Whisk the miso into the pasta water, then pour it into the skillet with the soy sauce and remaining butter.
Add the spaghetti and toss until glossy and coated.
Finish with scallions and plenty of black pepper before serving.
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Finish with freshly grated Parmesan and a crack of black pepper
Yellow miso is slightly stronger but still works beautifully
Udon makes it chewier and even more comforting
Test Kitchen Pick
Miso
Helpful Pantry Staple
Miso gives this recipe layered saltiness and a little sweetness that is hard to replace cleanly with a generic substitute.
This is the kind of pantry staple that changes depth more than volume.
A tub of miso tends to earn its keep quickly once it is in the fridge.
Shop miso for this recipeLet the mushrooms brown without constant stirring so they develop real depth.
A splash of cream is optional, but the dish is excellent without it.
Refrigerate for up to 3 days.
Reheat in a skillet with a splash of water to loosen the sauce.
Per serving (1 bowl) · 4 servings
A moderate-calorie serving · based on a 2,000 cal daily diet
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →Some product links on this page may be affiliate links. As an Amazon Associate RecipePool earns from qualifying purchases.