Wild Mushroom Wafu Pasta with a Soy Butter Sauce (Japanese-Style Spaghetti)

• 8 ozdry spaghetti
• 2 tbspextra virgin olive oil
• 4 ozshitake mushrooms — cleaned, stemmed, thinly sliced
• 4 ozking oyster mushrooms — cleaned
• 4 ozbeech mushrooms — cleaned

soy-butter sauce

• 3 tbspunsalted butter — divided
• 1 tbspminced shallots
• 1garlic clove — minced
• ¼ cupmirin
• ¼ cupdashi (Japanese stock) — or fish stock or vegetable stock
• 2 tbsplow sodium soy sauce
• —salt and white pepper to taste
• —furikake
• —grated Parmesan