Miso Mushroom Pasta

Mushroom Miso Pasta

Prep Time: 10 minutes

Cook Time: 20 - 25 minutes

Servings: 2 - 3

Ingredients:

• ½ lb (8 oz) dried pasta (I like curly macaroni or penne)
• Kosher salt
• 2 tbsp yellow or white miso paste
• ½ lb mushrooms (8oz) (I like to use a mix - shiitake, oyster, maitake, chanterelle, baby bella, and king trumpet all work great here), sliced into similar sized chunks
• 3 ½ tbsp olive oil
• 3 garlic cloves, minced
• ½ tsp chili flakes
• Black pepper
• 2 tbsp unsalted butter
• Parmesan cheese, ~ 1 cup grated, more to serve
• ½ lemon
• Thinly sliced chives, about ¼ cup (for garnish)

Directions:

1. Bring a large pot (3 QT - 5 QT size works great) of water to a boil. Salt heavily, until it tastes like the ocean, then cook your pasta according to package directions.
2. Save 1 cup of the pasta water, then drain the pasta into a colander when the pasta reaches al dente. Set the pasta aside in a bowl and toss with ½ tbsp olive oil to ensure no pasta sticks together.
3. In a small bowl, whisk together the miso paste with ~⅓ cup of the pasta water, until a loose, smooth paste forms. Set aside.
4. In a large saucepan, preferably with taller sides, heat 2 tbsp olive oil over medium-high heat. Once hot and nearly smoking, add the mixed mushrooms and toss/stir to coat in the oil.
5. Reduce the heat slightly and sauté the mushrooms until they begin to caramelize on one side, about 4 minutes. Season lightly with salt, stir, and continue cooking for another 4-6 minutes, until the mushrooms are golden brown. Remove onto a plate or bowl and set aside.
6. Reduce the heat to low and add 1 tbsp olive oil to the same pan. Add the minced garlic and cook for 1 minute, stirring often, then add the chili flakes and fresh black pepper. Cook for another 1-2 minutes until fragrant, but the garlic hasn’t browned.
7. Add the mushrooms back into the pot, along with the cooked pasta and a large splash of pasta water. Stir to combine, then add the miso paste mixture, butter, and grated parmesan. Stir quickly to emulsify, adding more pasta water if it seems dry.
8. Turn off the heat and stir in a squeeze of lemon. Adjust to taste with more salt and black pepper.
9. Serve the pasta in bowls with additional grated parmesan, chopped chives, and black pepper. Store in the fridge, in an airtight container, for up to a week.