Miso Mushroom Pasta
You can find the full recipe here on Food52.com. Be sure to read Jun's author notes! I just changed a few things. I love mushrooms so I love adding more.
Servings: 4
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!
Notes
*or you can also use: Bucatini, Farfalle or Penne
**If using red miso paste, use 2 teaspoons