Japanese Style Mushroom Spaghetti Recipe

Cook the Pasta

Bring a pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside, reserving a bit of pasta water.

Prepare the Vegetables

Clean and slice the shimeji, maitake, shitake, and eringi mushrooms. Remove the stems from the shishito peppers and slice them in half. Chop the scallions and shiso leaves.

Cook the Bacon

In a large skillet over medium heat, cook the bacon until it is crispy. Remove from the pan and set aside, leaving the bacon fat in the skillet.

Sauté the Mushrooms and Peppers

In the same skillet with the bacon fat, add the minced garlic and sauté for about 30 seconds until fragrant. Add all the mushrooms and shishito peppers, cooking until they are tender and browned.

Combine Ingredients

Add the cooked spaghetti to the skillet with the mushrooms and peppers. Pour in the dashi soy sauce and toss to combine. If the mixture seems dry, add a splash of reserved pasta water.

Finish the Dish

Crumble the cooked bacon into the pasta and toss again. Garnish with chopped scallions and shiso leaves before serving.