Meet your new late-night supper fix, guaranteed to upset all of Asia and Italy at the same time! Despite what you might think, soy sauce and butter result in an unctuous, rich and salty sauce to be slathered on al dente linguine. 






Skill level

Average: 1.6 (51 votes)

To add more creaminess, stir grated Parmesan cheese through the cooked pasta. Don’t skimp on the mushrooms here as they complete the dish.


  • 350 g linguine or spaghetti
  • 3 tsp (15 ml) olive oil
  • 3 garlic cloves, thinly sliced
  • 200 g oyster or shiitake mushrooms, sliced
  • 2 tbsp + 1 tsp (45 ml) soy sauce
  • 40 g unsalted butter
  • Small handful of chopped chives
  • Sea salt and black pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Cook the pasta in a large saucepan of boiling salted water for 8–10 minutes until just cooked. Once cooked, drain the pasta, reserving a cup of the cooking water.
  2. Meanwhile, heat the oil in a frying pan and fry the garlic and mushrooms for 5–6 minutes until golden and tender.
  3. Add the soy sauce and butter to the mushrooms, and allow the mixture to bubble vigorously before adding the cooked pasta along with a tablespoon or two of the cooking water. Mix well then add the chives, season to taste and serve.