Jan 14, 2021

A Light Alternative to Your Pasta Dishes - Wafu Mushroom and Shiso Bucatini

Have you ever seen small packets of Asian mushrooms at the grocery store? Let it be shiitake, enoki, maitake, shimeji, etc, usually you can find a wide variety of mushrooms to choose from. For this recipe, just use whichever kind of Asian mushrooms per you liking, but do steer away from the slimly or the sticky type.

Wafu mushroom and shiso bucatini -

Ingredients (about 5 to 6 portions)?

  • 1 pack/500 grams bucatini pasta (bucatini piccoli #14 to be exact)
  • 1 pack/100 grams maitake mushroom
  • 1 pack/140 grams buna shimeji mushroom (mixed of brown and white beech mushroom)
  • 14 pieces/200 grams shiitake mushroom
  • 3 pieces/180 grams king oyster mushroom
  • 20 shiso leaves
  • 4 garlic cloves
  • 1/2 lemon
  • 4 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 cup dry white wine
  • Some salt
  • 1/8 teaspoon black pepper
  • Some dried seaweed threads


Prepare a big pot of water and bring to a boil. Add in one big spoonful of salt. Cook the pasta till almost al dente. Drain and set aside. You can mix in a few drops of olive oil to the pasta water to prevent sticking later on.

Meanwhile, peel and finely chop the garlic cloves. Roll up the shiso leaves and julienne them into thin strips.

Remove all the mushroom stems and separate them into smaller pieces, like for the buna shimeji mushroom. Simply cut into strips for other ones, like king oyster and shiitake mushroom.

Take a big pan or a big pot, drizzle in 4 tablespoons of olive oil along with 2 tablespoons of unsalted butter. We are using more oil and butter here since mushroom can suck in a lot of oil, but no worries, this recipe will end up rather light and refreshing still.

Turn to medium high heat. Also add 1 teaspoon of salt and 1/8 teaspoon of black pepper. Add in chopped garlic and cook till aromatic, but not burning the garlic bits. 

Transfer tougher mushroom over, per my case king oyster mushroom and shiitake. Give them a quick mix, and cook about 1 minute.

The following batch, add in the remaining softer texture mushroom. Sprinkle more salt over to help drawing out some moisture from the mushroom, about 1 teaspoon. Cook for another minute or so.

Pour in 1 cup of dry white wine and juice of 1/2 lemon. 

Just when the liquid is about to boil, transfer drained pasta over and toss to combine. Add in shiso leaves and mix till blended. Cook till the pasta finally reaches al dente texture.

Plate and garnish with dried seaweed threads.

Judging from the images, you can probably guess that this wafu pasta recipe is rather light and refreshing. Indeed, but don't think of it as plain and boring. On top of the either chewy or smooth bite from the mushrooms, there are herbal note from the shiso, a touch of sourness from the lemon, also a brush of gentle umami throughout. 

If you're looking for a lighter-tasting but not lacking the flavors type of pasta, this might be the one. After all, I even added some white wine for that extra flavor boost.

Other wafu pasta recipes:

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