Miso Mushroom Pasta! This recipe is from Malaysian food blogger, Jun. Courtesy of Food52.com. This recipe uses “miso and mushrooms, which are two umami-heavy flavors that are often employed to uplift any dish. So when put together, they work in tandem and complement each other so well, creating a massive umami bomb that leaves you salivating for more.”
I love pasta. If I could, I would eat pasta everyday. Last night, I made my easy miso soup for Phoebe and Madeline and then thought, wouldn’t miso be incredible in pasta?! I did a google search and this Miso Mushroom Pasta was the first recipe to pop up.
Even though, this isn’t my recipe, I want to share what I did and what I will do differently when I make this again.
Jun uses bucatini in his recipe but I think actually any pasta will work! Even farfalle, penne or rigatoni. Use a pasta can can hold sauce. I also used white miso because that’s what I had at home but his recipe calls for red miso paste. “A longer-fermented miso that encompasses any darker red and brown varieties, red miso is generally saltier than light yellow and white miso and has a more assertive, pungent flavor. It’s best suited for heartier dishes like rich soups, braises, and marinades or glazes.” I still feel like my pasta was super flavorful but next time, I’m definitely going to use red miso; or maybe even add one more teaspoon of white miso.
Hope you try the recipe! Thank you, Jun, for the fabulous recipe!
Miso Mushroom Pasta
Ingredients
- 1/2 lb. dried spaghetti pasta*
- 8 to 12 oz. mushrooms shiitake, portobello and/or cremini mushrooms, sliced or chopped
- 2 tablespoons olive oil extra virgin; split
- 1 to 2 teaspoons balsamic vinegar
- 3 teaspoons white miso paste**
- 4 tablespoons unsalted butter softened
- 4 to 5 cloves garlic minced
- 1/2 cup heavy cream
- kosher salt and freshly cracked pepper
- scallions finely diced, for garnish
Instructions
- Bring some salted water to a boil in a large pot. After boiling, add the pasta and cook according to package instructions but to just under al dente (a minute less than on its package directions). Drain and set aside.
- Using a large sauté pan over medium high heat, heat the olive oil and add the mushrooms. Sauté the mushrooms for about 3 to 5 minutes, until tender and nicely browned. Add the balsamic vinegar and mix together.
- In a small mixing bowl, whisk together the miso paste and butter until it comes together to form a smooth, fluffy paste. In a same pan where the mushrooms are, add the minced garlic and a tablespoon of olive oil, and stir-fry over medium heat for 30 seconds. Add in the miso-butter mixture and heavy cream, and bring this sauce to a light boil, stirring gently. Finally, add the cooked pasta into the sauce, and stir until the pasta is well coated. Season with salt and pepper to taste, and let cook for 1 to 2 minutes until the pasta is al dente, then remove from the heat.
- Plate and serve the pasta. Garnish with scallions and enjoy!
i really like miso, a carb splurge is okay for me on the weekend, so try this then, it reminds me of a carbonara, but with miso and mushroom instead or panchetta or bacon, thank you