WAFU or Japanese-Style Shiitake Mushroom Pasta Recipe | Soy Butter #pasta #recipe #stirfry

Prepare your taste buds for a culinary adventure with our delectable Soy Butter Stir Fry Mushrooms Pasta recipe. In this mouthwatering dish, earthy and savory Mushrooms are sautéed to perfection, then coated in a luxurious Soy Butter sauce. The umami-rich sauce, with a hint of nuttiness, perfectly complements the tender Mushrooms and al dente Pasta. It’s a fusion of flavors that’s both comforting and exciting. Whether you’re a dedicated foodie or just looking for an incredible weeknight meal, this recipe will surely become a favorite in your kitchen. Join us in this video as we unravel the secrets to creating this tantalizing dish and elevate your culinary skills to a new level of gourmet delight.

Cuisine: Japanese and Italian Fusion
Prep Time: 15
Cook Time: 15
Total Time: 30

Servings: 3-4

8 Oz Linguine Pasta
1 Tbsp. Salt
16 Oz / 450 g of Mushrooms (Shiitake, Shimeji, Maitake)
2 Tbsp. Olive Oil
3-4 Garlic Cloves (minced)
1 Tsp. Ground Black Pepper
4 Tbsp. Butter
4 Tbsp. Light Soy Sauce
1/2 Cup of Pasta water
Parsley to Garnish

Directions:
1. Boil the Linguine in half the recommended amount of water and cook to al dente. Save one cup of Pasta water. Only need half, but better to have extra.
2. In a large pan over medium low heat, add the Olive Oil and Garlic. Sauté until the Garlic is softened.
3. Add the ground Black Pepper, and the Mushrooms and sauté until all the water evaporates and the Mushrooms are golden.
4. Add the Butter and let it melt half-way, and then add the Soy Sauce. Stir to combine with Mushrooms. Allow the Mushroom to soak the sauce, and the sauce to bubble.
5. Add the Pasta water, and allow it to thicken slightly and form the sauce.
6. Add the cooked Pasta, and stir to combine.
7. Take it off the heat and garnished with chopped Parsley.
8. Enjoy 🙂

Link for Tofu Press: https://amzn.to/47eP47P
Imarku Chef Knife 7 Inch: https://amzn.to/3QDb1rK

#japanesefood #pastarecipe #vegan #veganrecipes #vegetarian #howto #cooking #cookingathome #foodlover #cookingvideo #mushroom #foodie

Why did the mushroom throw a party because he was a fun guy quicha everyone welcome back to berry berry life today we have something truly special for you a delicious Wu or Japanese style mushroom pasta It’s a fusion of Japanese and Italian flavors that combine to create something out of this world so

Let’s get started for this recipe we’ll need 2 tbspoon of olive oil 3 or four cloves of garlic 4 tbsp of butter 4 tbsp of light soy sauce 1 teaspoon of ground black pepper 1 tbsp of salt to cook the pasta a handful of parsley and several different types of

Mushrooms today we have these fresh shaki caps a bunch of Hen of the Woods or maake these mushrooms usually grow in autumn and we have a bundle of shamei brown and shamei white together they’ll bring different textures and flavors to the dish and lastly we’ll need 8 oz of

Linguini pasta feel free to substitute it for your favorite style of pasta if you’re new to this channel glad you could join us be sure to like share and subscribe to help support this Channel and click that Bell icon to receive notifications every time we Upload since this recipe only has a few ingredients there isn’t a lot of prep needed we’ll start by mincing the garlic fun fact garlic has a compound called Allison that helps boost the immune system and lower blood pressure next we’ll prep the mushrooms starting with shitaki we’ve taken the stem off and

Wipe the cap with a damp towel we’ll slice these into strips about 1/4 in thick what’s chiaki’s favorite type of movie anything with a captivating story whether buying or using mushrooms you want to avoid any that contain brown or dark splotches or have a bad smell it usually means there is presence of

Bacteria but these look great next we’ll cut the shamei these usually come in a bunch we’ll have to slice off the bottom to separate them and now we’ll prep the Brown shimi These mushrooms are mostly grown in China Japan and Korea and are used commonly in hot pots stir fries or

Soups we want to remove any excess dirt so we’ll throw them in a strainer and rinse them off last of our shrooms is the maake maake translates to dancing Mushroom in English we only want the top leafy part so we’ll cut off the Woody stem these

Shrooms usually grow in the fall and go by several names Hen of the Woods sheep’s head or senorina which means the unmarried woman in Italian despite what you may have heard is fine to wash Mushroom in water just let them dry before you store them we don’t need to

Let them dry here as well we’ll use them right away lastly we’ll roughly chop The Parsley when boiling the pasta we’ll use only half the recommended amount of water this will concentrate the starch in the pasta water and add a tablespoon of salt and add the pasta with a

Dramatic flourish or at least try then give them a gentle nudge until they all go under we want to cook these to El Dente which means to the teeth so there should be a little bite to it when the pasta is close to being done we want to

Save a cup of the pasta water we may not use all of it but it’s better to have more and need less because we’re using less water we want to keep stirring the pasta every couple of minutes to keep them from clumping that’s it now we’ll drain the pasta

Water now we can cook with fire in a large pan on medium low heat We’ll add the olive oil and then the garlic we want to add the garlic when the oil is cold as the oil heats up the garlic will Steam and bubble and release its flavor

Into the oil we’ll sauté the garlic for about 30 seconds or until it’s softened then we pile on the shrooms and we’ll sprinkle on a little bit of our black magic pepper and sauté these until they glitter like gold as they stay in the bis probably if we stop the video right

Here nobody would suspect the thing these are ready to eat oh man just look at these you guys don’t they look incredible but as Randy Beckman said you ain’t seen nothing yet we were already at mythical with these mushrooms now we kick it up a notch and Elevate this dish

To a Transcendent level where it exists on a plane of its own we’ll add the butter and let it melt halfway then we’ll add our light soy sauce to create a luscious lip smacking Umami sauce we’ll let the mushrooms luxuriate and soak up this amazing sauce so they’re

Bursting with flavor and let the sauce reduce a little when the sauce starts to Bubble We’ll add our pasta along with a half a cup of our extra starchy pasta water now now will gently stir and combine to create a silky sauce that coats and binds to the

Pasta see how slowly the sauce Glides in the pan that’s the type of viscosity you’re looking for at this point we’ll turn off the heat and top it with some parsley The Parsley will provide a citrusy bite that will cut through the richness of the butter and soy sauce if

You haven’t already don’t forget to subscribe for more great recipes and let us know in the comments below your favorite Wu or Japanese style recipe whether date night or week night this soy butter pasta is sure to impress it only takes about 20 to 30 minutes depending on your logistical skills but

To your loved ones it will seem like you’ve been cooking for hours and there you have it our luxurious Japanese style soy butter mushroom pasta It’s rich and packed with an Umami punch perfect for a special occasion or any day you want to treat yourself to something out of this

World eimas which means I humbly re receive equivalent to Bona petitte or let’s eat hope you enjoyed this video before you go don’t forget to subscribe to our channel for more mouthwatering recipes like this one Doo mishar which means please enjoy your meal in Japanese if you try this recipe tag us on

Instagram at berryberry life we’d love to hear from you thank you for watching and see you in the next Episode