GF spaghetti with mushrooms in lemon butter soy sauce
Butter noodles, but for a chic adult like yourself.
In a previous post, I talked about my Viome test results and what superfoods I should be eating more of. Oyster mushrooms are one, so I’ve been experimenting with different ways to enjoy them. My favorite by far is sautéing them in butter, soy sauce and lemon juice. It’s a fabbb umami blast. I’ve been treating it as a side dish, but it’s low-key the star. The GF spaghetti plays a supporting role in this recipe— my take on the butter noodles you had as a kid. And of course, you could use regular spaghetti, but I honestly really like brown rice spaghetti..? Choose your own adventure!
GF SPAGHETTI WITH MUSHROOMS IN LEMON BUTTER SOY SAUCE (SERVES 2)
6 oz GF spaghetti (brown rice)1
4 TSP lemon juice, freshly squeezed (divided)
6 oz oyster mushrooms, torn into bite-sized pieces2
1 TSBP soy sauce
2 1/2 TBSP butter (divided)3
1 TBSP chive, finely chopped
Bring a large pot of salted water to a boil (for the spaghetti).
Melt 1 TBSP of butter in a 12” pan on medium heat. Once the butter is melted, add the mushrooms and toss to coat.
Cook the mushrooms for about 1-2 minutes until soft. Season with soy sauce. Continue to cook the mushrooms until the soy sauce is fully absorbed.
Finish with 2 TSP lemon juice and set aside in a small bowl.
Once the salted water is boiling, cook the spaghetti until it’s al dente.4
Transfer the cooked spaghetti to the same pan you used for the mushrooms and cook on medium-high heat.
Add 1 1/2 TBSP of butter and a splash or two of pasta water. Toss well to combine until the butter has melted and you’re left with a silky sauce coating all of the noodles.
Turn off the heat and season with salt and pepper to taste. Finish with 2 TSP lemon juice.
Plate the pasta and add the mushrooms on top. Garnish with chives.
I used Jovial brown rice spaghetti. It’s my favorite GF pasta brand and it’s quite easy to find. I used half the box for this recipe.
If you don’t like oyster mushrooms,, I’m sure chanterelles would also be amazing.
You could also use ghee! I’ve done this in the past when making the mushrooms on their own, and it was lovely.
Really important to read your pasta’s suggested cook time. I always check the noodles 1-2 minutes before the timer goes off. Nothing worse than mushy noodles.