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Kinoko Mushroom Pasta

Autumn is peak mushroom season in Japan! Mushrooms add such depth, umami and texture to your regular bowl of pasta. Add a variety of mushrooms to your aglio e olio and enjoy!



Prep Time:

10 min.

Cook for:

25 min.

Good For:



Kinoko Mushroom Pasta

The past month has been busy with a lot of work trips around the country and while it’s been great fun, I’m glad to be back home eating simple, home-cooked meals at home and get my eating and exercise routine back on track!
It’s still very much mushroom season in Japan and this is one of my favorite, quick dishes to make when I’m working from home! It’s so appetizing!
Kinoko Mushroom Pasta Meraki Japan


  • Eringi (oyster mushroom)
  • Shiitake mushroom
  • Shimeji mushroom
  • White wine, 3 tbsp.
  • Garlic, thinly sliced
  • Mozzarella
  • Shiso or basil, thinly sliced
  • Olive oil
  • Salt, to taste
  • Whole wheat spaghetti or pasta of your choice
Boil the pasta until al dente.
In the meantime, fry all the other ingredients together (leave some shiso / basil) over medium to high heat. Your kitchen will smell heavenly and by heavenly I mean garlicky.
Mix in the pasta and 2 tsp. pasta water to your ingredients and fry for another 5 minutes over low to medium heat. Make sure it doesn’t dry out!
Top with remaining fresh shiso or basil and serve!

Recipes using Mushrooms