Recipe: Tasty Soy Sauce Flavored Creamy Pasta with Mushroom and Bacon

  • 2 min read
  • Jan 12, 2021

Soy Sauce Flavored Creamy Pasta with Mushroom and Bacon. Break the shimeji mushrooms into bite size and cut the king oyster mushrooms into a little smaller than bite size. Pour olive oil in a pan and heat garlic until fragrant. When the olive oil is aromatic from the garlic, remove the garlic and add bacon.

Soy Sauce Flavored Creamy Pasta with Mushroom and Bacon Sprinkle flour over at the end. Add soy sauce and butter at the end and turn off the heat. Creamy Mushroom and Bacon Pasta with a Japanese twist! You can have Soy Sauce Flavored Creamy Pasta with Mushroom and Bacon using 12 ingredients and 5 steps. Here is how you make that.

Ingredients of Soy Sauce Flavored Creamy Pasta with Mushroom and Bacon

  1. Prepare 1 of packet Shimeji mushrooms.
  2. Prepare 1 of pack of 3 King oyster mushrooms.
  3. It’s 4 of rashers Bacon.
  4. It’s 1 clove of Garlic.
  5. Prepare 100 ml of Heavy Cream (or whipping cream).
  6. It’s 300 ml of Milk.
  7. You need 2 tbsp of Cake flour.
  8. It’s 1 of Soup stock cube.
  9. It’s 3 tsp of Soy sauce.
  10. It’s 2 tbsp of Olive oil.
  11. You need 1 of Salt and pepper.
  12. It’s 2 of bunches (or servings) Pasta.

A dash of soy sauce is the secret ingredient that gives nice umami and savoriness to the dish. Whether it's a Monday dinner for the family or a Friday date night, no one can dispute the idea of a rich, comforting and oh-so-good pasta like this Creamy Mushroom and Bacon Pasta. Soy Sauce Flavored Creamy Pasta with Mushroom and Bacon instructions Break the shimeji mushrooms into bite size and cut the king oyster mushrooms into a little smaller than bite size. Steps to make Bacon, salmon and mushroom creamy & soy sauce pasta: Cook pasta al dente in a large pot with salted water.

Soy Sauce Flavored Creamy Pasta with Mushroom and Bacon step by step

  1. Break the shimeji mushrooms into bite size and cut the king oyster mushrooms into a little smaller than bite size. Cut the bacon into 1.5 cm slices, slice the garlic into 4. Boil the pasta..
  2. Pour olive oil in a pan and heat garlic until fragrant. When the olive oil is aromatic from the garlic, remove the garlic and add bacon. Add mushrooms and continue stir frying. Season with salt and pepper. Then add cake flour to coat and stir fry quickly..
  3. Add heavy cream, milk and soup stock cube to the pan from Step 2. Add soy sauce when it starts to boil. Once the sauce has thickened, season with salt and pepper, then it's done..
  4. Drain the pasta in a sieve and transfer to a serving plate with the cream sauce from Step 3 then it is done. It's also good when you sprinkle coarsely ground black pepper or parsley for topping too if you like..
  5. You can add pasta to the cream sauce in the pan and mix before serving. Make it either way you like..

Cut the stem of enoki and maitake. In a large pan, without any heat, drizzle olive oil and pour minced garlic. Cream and milk – the base of the sauce. you can also use half and half. Bacon – use streaky bacon for a richer sauce or back bacon if you prefer just to have the smoky flavor and lesser fat.; Butter – find the best kind you can find.; Parmesan cheese – use fresh. I then sauté the mushrooms in a bit of that bacon fat with garlic and then add the bacon back in before I add the cream.