I wanted the mushrooms to lead here, so the doenjang stays in the background. Browning the shiitake and oyster mushrooms takes a few extra minutes, but it gives the sauce far more depth. The enoki goes in later, and the doenjang is stirred in only after the pan has been deglazed.
Why This Pasta Starts with a Dry Pan
Mushrooms release water as they heat. Starting them in a dry skillet lets that moisture cook away before the oil and butter go in. Once the edges have browned, the bits on the pan are loosened with wine and shiitake soaking water. That is where most of the sauce’s flavor comes from.
Shiitake Mushroom Pasta with a Touch of Doenjang
Browned shiitake, oyster mushrooms, and enoki tossed with spaghetti in a light pan sauce. A small amount of doenjang seasons the sauce without covering the mushrooms. Allergens: wheat, milk, and soy.
Use clean mushrooms, keep soaking liquid refrigerated if prepared ahead, and refrigerate leftovers within 2 hours.
🛒 Ingredients (Dual Measurements)
- 180 g (6.3 oz) dried spaghetti
- 120 g (4.2 oz / about 2 cups sliced) fresh shiitake mushrooms
- 120 g (4.2 oz / about 3 cups torn) oyster mushrooms
- 60 g (2.1 oz / about 2 cups) enoki mushrooms, root end removed
- 1 dried shiitake mushroom
- 150 ml (5 fl oz / scant 2/3 cup) warm water, for soaking
- 15 ml (1 tbsp) extra-virgin olive oil
- 20 g (0.7 oz / about 1 1/2 tbsp) unsalted butter, divided
- 10 g (0.35 oz / 2 cloves) garlic, thinly sliced
- 30 ml (2 tbsp) dry white wine
- 60 ml (2 fl oz / 1/4 cup) strained shiitake soaking liquid
- 60–120 ml (2–4 fl oz / 1/4–1/2 cup) reserved pasta water, as needed
- 12 g (0.4 oz / 2 tsp) doenjang
- 25 g (0.9 oz / about 1/4 cup) finely grated Parmesan
- 1 g (about 1/4 tsp) freshly ground black pepper
- 5 g (0.18 oz / about 2 tbsp) finely chopped flat-leaf parsley, optional
- Fine salt for the pasta water, used lightly
Step-by-Step Instructions
Step 1: Soak the dried shiitake: Cover the dried shiitake with 150 ml (scant 2/3 cup) warm water and leave it for 20 minutes. Lift it out, squeeze it gently, cut away the tough stem, and finely chop the cap. Pour the soaking water through a coffee filter or fine cloth and measure 60 ml (1/4 cup) for the sauce.
Step 2: Slice the fresh mushrooms: Wipe the mushrooms clean rather than rinsing them under running water. Cut the fresh shiitake into 5 mm (1/4-inch) slices, tear the oyster mushrooms into bite-size strips, and pull the enoki into small bundles. Keep the enoki separate for now because it cooks quickly.
Step 3: Start with a dry skillet: Heat a wide, dry skillet over medium-high heat. Spread in the fresh shiitake and oyster mushrooms without crowding the pan; cook them in two batches if necessary. Leave them alone for 1–2 minutes before turning. Continue until the water they release has cooked away.
Step 4: Brown the mushrooms: Once the skillet looks dry, add the olive oil and toss the mushrooms. Cook for another 3–4 minutes, turning only now and then, until the edges are properly browned. Add the enoki during the last minute. Set aside one-third of the best-looking browned mushrooms for the top of the pasta.
Step 5: Add the butter and garlic: Turn the heat down to medium-low. Add 15 g butter, the sliced garlic, and the chopped soaked shiitake. Toss for 30–45 seconds while the butter foams. Stop before the garlic begins to brown; at this point it should smell buttery and distinctly of shiitake.
Step 6: Deglaze the pan: Add the white wine and scrape the browned bits from the bottom of the skillet. Let the sharp wine smell cook off, then pour in 60 ml shiitake soaking liquid and 60 ml pasta water. Simmer for about 2 minutes. The liquid should taste of mushroom but still look loose.
Step 7: Cook the spaghetti: While the sauce simmers, boil the spaghetti in lightly salted water until it is 1 minute short of al dente. Scoop out at least 120 ml (1/2 cup) pasta water, then drain the noodles without rinsing them.
Step 8: Stir in the doenjang: In a small bowl, loosen the doenjang with 30 ml (2 tbsp) warm pasta water. Turn the skillet to low and stir in the mixture for about 30 seconds. Avoid boiling it down hard—the small amount of doenjang is there to season the mushroom sauce, not become the main flavor.
Step 9: Toss the pasta in the sauce: Add the drained spaghetti and toss for 1–2 minutes. If the pan looks dry, add pasta water one tablespoon at a time. Keep tossing until the sauce lightly coats the noodles and no watery liquid remains at the bottom.
Step 10: Add the cheese and serve: Take the skillet off the heat and add the Parmesan, remaining 5 g butter, black pepper, and parsley if using. Toss once more, then taste before adding any salt. Divide between warm bowls and finish with the mushrooms you set aside.
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💡 A Few Useful Swaps
- Oyster mushrooms: Use king oyster or maitake in the same weight.
- White wine: Replace it with unsalted mushroom stock and finish with 5 ml (1 tsp) lemon juice.
- Parmesan: Use a vegetarian hard cheese if required; reduce doenjang slightly if the cheese is very salty.
🍽️ What Goes Well With It
- Serve with simply dressed arugula, roasted asparagus, or unsweetened barley tea.
❓ Frequently Asked Questions (FAQ)
Q: Why start the mushrooms in a dry skillet?
Mushrooms give off quite a bit of water. Starting them without oil allows that water to evaporate, so they can brown instead of simmering in the pan.
Q: Do I need the dried shiitake?
The pasta still works without it, but the soaking liquid adds a deeper shiitake aroma. If you leave it out, use unsalted mushroom stock in the same amount.
Q: Does the pasta taste strongly of doenjang?
It should not. The recipe uses 12 g (2 tsp), just enough to season two servings. Since brands vary in saltiness, taste the finished sauce before adding salt.
Q: What can I use instead of white wine?
Use 30 ml (2 tbsp) unsalted mushroom stock. A teaspoon of lemon juice added off the heat will replace some of the brightness from the wine.
Serving Tip: Warm the bowls before draining the pasta, and add the reserved browned mushrooms only after plating so they keep their texture.
🏷️ Recipe Keywords & Dietary Tags: #Shiitake Mushroom Pasta #Mushroom Pasta #Doenjang Pasta #Korean Fusion #Vegetarian Dinner
