Black Pepper Mushroom Spaghetti

A savory, umami-packed fusion dish featuring tender spaghetti tossed with sautéed shiitake mushrooms and caramelized red onions in a rich black pepper sauce.

Ingredients

• 200 g spaghetti
• 100 g dried shiitake mushrooms, rehydrated
• 1 red onion
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 2 tbsp black pepper sauce
• 2 tbsp cooking oil
• to taste salt

Instructions

1. 1Boil the spaghetti

   

   Place the raw spaghetti noodles into a pot of boiling water. Cook until the pasta reaches your desired texture, ensuring it remains al dente for the best sauce absorption.

   Tip: Add a pinch of salt to the boiling water to enhance the flavor of the pasta.
2. 2Prepare the mushrooms

   

   Carefully slice the rehydrated dried shiitake mushrooms into thin pieces on a cutting board. These mushrooms add a rich, earthy umami flavor to the final pasta dish.

   Tip: Ensure the mushrooms are fully rehydrated before slicing for better texture.
3. 3Slice the onion

   

   Using a sharp knife, slice the red onion into thin, uniform strips. This preparation ensures even cooking and a pleasant texture when sautéed.

   Tip: Keep the onion slices consistent in size so they cook at the same rate.
4. 4Transfer the pasta

   

   Using a pasta fork, carefully lift the cooked spaghetti from the boiling water and transfer it into a glass bowl. This helps to drain excess water while keeping the noodles intact.

   Tip: Transferring the pasta directly keeps it hot and ready for tossing with other ingredients.
5. 5Reserve pasta water

   

   Use a ladle to carefully fill a small ceramic bowl with some of the hot pasta cooking water. This starchy, flavorful liquid is a key ingredient for emulsifying the sauce later.

   Tip: Pasta water is liquid gold for sauces — dont throw it all away!
6. 6Sauté the aromatics

   

   Heat oil in a pan and add the sliced red onions. Stir-fry over medium-high heat until they become soft, translucent, and slightly browned to build the base flavor of the dish.

   Tip: Sautéing the onions until they are soft and fragrant is crucial for a balanced taste.
7. 7Add shiitake mushrooms

   

   Place the sliced shiitake mushrooms into the pan with the sautéed red onions. Stir the ingredients together to combine them well and allow the mushrooms to soften and release their earthy flavor.

   Tip: Keep the heat at medium-high to slightly brown the mushrooms without drawing out too much of their moisture.
8. 8Season with sauces

   

   Pour the light soy sauce and oyster sauce directly into the pan over the mushrooms and onions. Stir to coat the vegetables evenly with the savory, umami-rich sauces.

   Tip: Adding the sauces directly to the hot pan before adding the noodles helps caramelize the sugars and deepens the flavor profile.
9. 9Add the spaghetti

   

   Transfer the previously cooked spaghetti into the pan with the seasoned mushrooms and onions. Toss everything together to evenly distribute the vegetables and thoroughly coat the pasta.

   Tip: Slightly undercook the spaghetti during the boiling stage so it can finish cooking in the pan while absorbing the sauces without becoming mushy.
10. 10Pour in pasta water

    

    Pour a small amount of reserved pasta water into the pan. The starchy water helps to emulsify the sauces, creating a smooth, glossy coating that effectively clings to the noodles.

    Tip: Add the water gradually; you only need enough to loosen the sauce and create a silky texture.
11. 11Add black pepper sauce

    

    Squeeze the black pepper sauce from its package directly over the spaghetti in the pan. Toss thoroughly one final time to ensure all the noodles are well-coated with the peppery, rich sauce.

    Tip: If the overall sauce feels too thick after adding the black pepper sauce, use an extra splash of pasta water to help it spread evenly.

Storage & Reheating

Burn It Off

Frequently Asked Questions