Kombu Mushroom Tagliatelle Recipe

Serves one



100g Tagliatelle Pasta, or pasta of your choice

120ml thickened/whipping cream

2tbsp (30g) Meraki Kombu Butter, chilled (from fridge)

Black pepper, to taste


Umami Mushroom

50g brown Shimeji Mushroom, or mushroom of your choice*

1.5 tbsp soy sauce

2 tbsp olive oil

*Do not wash your mushrooms, swipe them clean with a damp towel to prevent it from soaking in the water.


Fry Garlic & Onion

1 small white onion, diced finely

1 garlic clove, minced

2 tbsp olive oil



  1. Boil pasta according to package instructions. Strain and set aside.
  2. Heat frying pan over medium heat and add 2 tbsp olive oil. Add mushrooms and fry until light golden brown then pour soy sauce around the sides of the frying pan letting it sizzle and stir in the mushrooms until there is no more liquid. Set mushrooms aside.
  3. In the same pan, add 2 tbsp olive oil. Sauté onions and garlic for 1-2 minutes until onion is translucent.
  4. Add mushrooms, cream and cooked pasta into the pan and stir for about 1-2 minutes until well-combined and cream sauce is warm. Do not let the cream boil vigorously or it will turn lumpy. Remove from heat.
  5. Add in the Kombu Butter and stir it into the cream so it slowly melts into the sauce. Season with black pepper and enjoy!

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