Japanese Ginger Fried Mushroom Pasta Recipes
MUSHROOM WAFU PASTA
Wafu directly translates to "Japanese style." As it relates to pasta, you can expect uniquely Japanese flavors and twists like mentaiko pasta, which is made with spicy cod roe, or the Napolitan, which is made with mushrooms, green peppers and bacon, sausage, or even hot dogs, in a tangy ketchup-based sauce. Kinoko, or mushroom, wafu pasta is a spaghetti dish made with a variety of Japanese mushrooms (and occasionally bacon) in an umami-rich soy-butter sauce emulsified with pasta water. Using bronze-cut dried pasta, with its rough surface, is optional but results in a superior final dish. Bronze-cut pasta is normally labeled as such on the package, otherwise, look for pasta with a surface that is more coarse. (Traditional Italian brands and some organic pastas are often made in this manner). This recipe calls for a full pound of pasta, but it halves easily. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hana Asbrink
Categories dinner, weekday, pastas, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Reserve 1 cup of pasta water, then drain.
- While pasta cooks, make the sauce: In a large skillet, heat olive oil and 4 tablespoons of butter over medium. When the butter is melted and starts to foam, add garlic and mushrooms. Cook, stirring only occasionally to ensure garlic doesn't burn, until mushrooms start browning on the edges, about 6 to 7 minutes. Season with 1/2 teaspoon salt and about 12 to 15 cranks of pepper. If the pasta is still cooking, remove the skillet from the heat and set aside until pasta is ready.
- Return the skillet to medium low. Push the mushrooms to one side of the skillet. Add remaining 4 tablespoons butter and soy sauce, allowing butter to melt into the soy sauce before combining with the mushrooms. Add pasta and 1/2 cup of the pasta water to the skillet, tossing to coat with the sauce. Cook, adding more pasta water 1 tablespoon at a time as needed, until pasta is glossy, about 1 minute.
- Remove from heat. Top with sliced scallions and shredded nori. Serve immediately.
JAPANESE GINGER-FRIED MUSHROOM PASTA
This is a simple recipe, and requires nothing you can't get at your local grocery store. I'm a Japanese major up at UI, and one day in class we watched a Japanese cook make "shougayaki kinoko pasuta." It looked delicious, and since the weekly Japanese lunch/conversation hour was going to start in 40 minutes, me and my friend rushed to the grocery store, and then to her house to make this (running completely off of memory in a foreign language, no less.) We brought it to the department lounge, and it was not only a huge hit, but we amazed all of our sensei and fellow students with our speed and cooking ability. This recipe sounds very adaptable, and I can easily see adding carrots or other veggies. I don't give any precise measurements here, because, as the Japanese guy with the Osaka accent said, cooking comes from the heart, not the brain, which is why HE didn't measure anything, so we didn't either. I only included amounts because Recipezaar wouldn't let me just put "Green Onions." Use as much as you like of all ingredients. Also, I don't normally eat mushrooms, so I don't know how to measure them. Add as many as you'd like.
Provided by TeaLeavesGreen
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Boil your spaghetti noodles as you normally would.
- While boiling, put meat onto a plate or pan and rub freshly-chopped ginger onto it and cover thoroughly in soy sauce.
- Finely chop your green onions, clean and cut your mushrooms, julienne your cabbage, and prepare your garlic.
- Put cabbage in a separate pot and boil, keeping in mind that cabbage expands a lot when cooked.
- Move pork to heated skillet/wok and fry until cooked.
- Keep extra soy sauce from plate for later.
- Remove pork, cool until you can touch without pain, and cut "to the size of the noodles," making long, thin pieces.
- When noodles are cooked, drain water.
- Put your butter or olive oil into the same pan you used for cooking the meat, and add your onions, meat, noodles, mushrooms, garlic, reserve soy sauce, and extra soy sauce.
- Stir fry, letting the flavor soak inches.
- Drain water from cabbage, make pretty beds for the pasta.
- When sufficiently hot and tasty, put stir-fried mixture onto bed of cabbage.
- Eat!
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- Cook the spaghetti 1 minute less than the package instructions (you will cook a bit more with the sauce). You should be able to finish the following step before the pasta is done cooking. If your pasta is done cooking first, reserve 4 Tbsp (60 ml) of pasta cooking water, drain, and set aside.
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days or in the freezer for a month.
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