I'm so excited to share this recipe because not only is pasta one of my favorite foods (seriously it's been hard not posting all the pasta recipes I make), this one is Japanese inspired. There's something about Italian cuisine that has captured the hearts of the Japanese. There are thousands of Italian restaurants just in Tokyo. But what makes Italian so special there, is that they have created their own genre of Japanese-Italian. If you live in New York, you may have heard of or tried the dishes at Basta Pasta. They have some Japanese-Italian pastas but I still can't get my favorites there so I've been honing the recipe for my favorite mushroom pasta. And I've finally found it. It has so much umami from the sautéed mushrooms, bacon, butter and soy sauce and as usual, it's really quick and easy to make.
For the mushrooms, the Asian varieties are the best but you can definitely grab whatever's available in your grocery stores. I really like enoki and shimeji mushrooms so I've used them for this recipe. Other mushrooms to consider are fresh shiitake (just remove the stems), oyster, maitake/hen of the woods, chanterelles, and portabello. If you've found some enoki and shimeji mushrooms, you'll need to chop off the roots and separate out the mushrooms. Shimeji falls apart pretty quickly but you'll need to work the enoki. No need to get stressed out about it, just break them into smaller strands.
Since there are minimal ingredients in this dish, it's important to use quality ingredients. I used plugra unsalted butter (salted is fine too since it's in such a small quantity but I always cook with unsalted) and imported kikkoman soy sauce. For olive oil, use good extra virgin. Butter, soy sauce, and olive oil make for an incredible combination. You can actually use it for much more than just pasta (try it in your next en papillote baked fish or vegetables).