Creamy mushroom & teriyaki pasta: Italian–Japanese fusion recipe

Modern cuisine loves to break boundaries. Fusion between cuisines such as Italian and Japanese is no longer unusual. However, there are still combinations that make us raise an eyebrow at first hearing – and one of them is a cream sauce with teriyaki. At first glance there is no obvious connection between the ingredients, but when you dive into the science behind flavors, you discover that this combination actually makes a lot of sense.

Teriyaki sauce is made from soy sauce, which is rich in glutamates. This is a compound responsible for the umami taste, that deep flavor that enhances and intensifies other tastes. When teriyaki is combined with cream, the fat helps distribute flavor molecules across the palate, and the umami in the teriyaki binds with the fat in the cream. The result is a deeper and richer flavor than either ingredient on its own. This is also why we love combining mushrooms with cheeses, and why they blend so perfectly with a creamy teriyaki sauce.

Even though the combination sounds unexpected, science says something simple: Umami loves umami – and fat.

At the Cafe Gan Sipur chain, there is a beloved signature dish on the menu for exactly this reason, the Black Forest pasta. It is black radiatori pasta in a creamy sauce with teriyaki, champignon mushrooms, red onion, and cherry tomatoes. This is a real delicacy.

This time I am sharing with you a recipe for pasta with a creamy teriyaki mushroom sauce packed with umami, and after you make it you will understand just how well this combination works. The pasta I chose is Paccheri, a pasta shaped like large wide tubes that holds thick sauces very well. As for the mushrooms: I chose an exotic mix of king oyster mushrooms, shimeji, and enoki that highlight the Asian character of the dish, but portobello or champignon mushrooms will also work wonderfully.

Cook the pasta according to the manufacturer’s instructions in plenty of well-salted boiling water until al dente (well-salted pasta water means a generous tablespoon of salt, preferably coarse salt). In a wide pan over medium heat, melt the butter. Add the sage leaves. Add the onion and sauté until it becomes translucent. Add the mushrooms, garlic, and basil. The basil can be torn or lightly rubbed between your hands to release its aroma. After the mushrooms brown and release their liquid, pour the heavy cream into the pan. At this stage also add the teriyaki sauce. When the cream begins to thicken, mix in half of the cheese. Season with half a teaspoon of salt, a little ground pepper, and nutmeg. Add two tablespoons of pasta cooking water to the sauce and stir to combine it. Add the pasta into the sauce. Plate the pasta in a bowl with a generous amount of grated cheese on top and a fresh basil leaf.