Recipe created in partnership with Chef Robbie Felice at @RobbieFelice.
Fusilli with Funghi Misti and Soy Sesame Butter
Yield
8 servings
Prep Time
40 minutes
Cook Time
40 minutes
Total Time
1 hour, 20 minutes
kikkoman products used:
About this recipe
ingredients
Garlic Breadcrumbs:
3 cups Kikkoman® Panko Japanese Style Toasted Bread Crumbs
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons sugar
1 ½ tablespoons garlic powder
2 teaspoons salt
Soy Sesame Butter (Sauce):
3 cups cream
2 tablespoons Kikkoman® Soy Sauce
2 tablespoons Kikkoman® Ponzu Citrus Seasoned Dressing & Sauce
1 tablespoon Kikkoman® Sesame Oil
1 tablespoon white miso
1 pound butter
½ cup water
1 tablespoon cornstarch
Sautéed Mushrooms:
3 tablespoons Kikkoman® Sesame Oil
1 pound mixed mushrooms, cut or torn into bite size pieces (local or Maitake have great flavor)
½ cup shallots, thinly sliced
½ cup garlic cloves, sliced as thinly as possible
2 tablespoons Kikkoman® Soy Sauce
½ cup butter, cubed
2 tablespoons fresh thyme leaves, minced
Pasta:
1 pound fusilli pasta
1 cup grated Parmigiana Reggiano cheese
Finely grated zest of 1 lemon
Pasta water
Garnish:
Garlic Panko Breadcrumbs (recipe above)
Fried red onions (these can be found at Asian grocery stores)
Grated Parmigiano Reggiano cheese
Fresh thyme leaves
Finely grated lemon zest
directions
- To prepare Garlic Breadcrumbs, melt butter with olive oil in a large sauté pan over medium heat. Add bread crumbs and cook, stirring constantly, until they’re a light golden brown. Add sugar, garlic powder and salt; continue to toast until breadcrumbs are a deep golden brown and toasted. Set aside for garnish.
- To prepare Soy Sesame Butter, place cream, soy sauce, ponzu, sesame oil and white miso into a medium sauce pot set over high heat.
- Cut butter into cubes and slowly add it to the, pot constantly whisking or mixing with a stick blender. Once butter is fully melted and emulsified into the cream, lower the heat to medium. Whisk together water and cornstarch and add to butter mixture, constantly whisking or mixing with a stick blender.
- Cook for 3 to 5 minutes at a gentle simmer. (The sauce should be the consistency of a thin gravy.) Set aside until ready to use.
- To prepare sautéed mushrooms, place sesame oil in a large sauté pan over high heat. Just before it begins to smoke, add mushrooms and stir constantly. Once they’re golden brown, add butter. Sauté over high heat for 5 minutes until they are evenly golden brown and cooked through, stirring constantly. Deglaze pan with soy sauce.
- Reduce heat to medium and add shallots and garlic. Cook for 3 to 4 minutes until they’re translucent.
- Add thyme and set aside.
- Cook pasta in boiling water until al dente, about 7 to 9 minutes. Reserve about 1 cup of pasta water then drain pasta. Place pasta in a large pot with Sautéed Mushrooms and add 2 cups Soy Sesame Butter. Stir to coat pasta well, then cook for a minute or 2 more to heat through. Stir in cheese and lemon zest. Add reserved pasta water as needed if the mixture is too thick.
- Transfer to serving bowls or plates and sprinkle with some of the Garlic Breadcrumbs. Sprinkle with fried red onions and a light dusting of cheese. Finish with a bit of lemon zest and thyme leaves.
Note: This recipe makes enough Sesame Soy Butter for 2 recipes of the pasta.
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THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE