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3 Mushroom Spirali with Ishiri sauce

Prep Time:


Cook Time:

15 Minutes


2 Servings



About the Recipe

If you love the "fifth flavour" - umami - you will love ishiri sauce. It's made from fermented squid so it possesses a pungent tatse and aroma all its own. It's only made in one region of Japan and isn't easy to get hold of. (I have a brief Youtube tutorial on it if you're interested.) I usually use it to flavour fish dishes and like to combine it with butter and olive oil. This recipe is a great way to get to know ishiri. You don't need to use spirali pasta or ramiro peppers necessarily - penne and other shaped pasta and regular bell peppers will work just as well.


150g spirali pasta

70g shiitake mushrooms

1 sweet pointed ramiro pepper*

70g shimeji mushrooms

100g enoki mushrooms

1/2 onion

3 cloves garlic

1 tbsp veg oil

1/2 tsp japanese stock granules

a pinch of pepper

2 tbsp ishiri sauce**

25g butter

1 sheet of nori

*if you can’t find a ramiro pepper, you can use 1/2 a red bell pepper instead

** ishiri sauce is a fermented sauce made from squid - if you're interested to learn a little more about it, please see my youtube tutorial for more details


rinse all the vegetables

remove the bottoms of the enoki & shimeji mushrooms and separate the stems

remove the stem ends of the shiitake mushrooms and cut the caps into slices

thinly slice the garlic & onion

halve the pepper lengthways, remove the stalk, seeds & the white flesh, then cut into slices diagonally

fold the nori sheet in half 3 times, then use scissors to cut it into strips

prepare the spirali pasta according to the instructions on the packet

heat the veg oil in a frying pan, add the onion & garlic and stir for 1 min

add the enoki & shimeji mushrooms and stir for 2 mins

add the shiitake mushrooms, ramiro pepper, black pepper, butter, stock granules and stir for 2 mins

add the ishiri sauce and stir well

add the spirali pasta and mix everything together well

your 3 mushroom pasta with ishiri sauce is ready to serve. sprinkle over the nori just before serving

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