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
- 2 tablespoons olive oil extra virgin
- 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
- Full recipe instructions are here on Food52.com. I would save some of your pasta water and use a couple tablespoons at the end if needed.