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–+ servings
miso mushroom pasta with a fork on a plate with a glass of white wine

Miso Mushroom Pasta

Rebecca Lindamood
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Creamy Miso Mushroom Pasta is a restaurant quality, umami-packed, show-stopper of a dish that doesn't require major culinary chops to create at home. It's the best pasta dish you've probably never had. It just happens to be vegetarian, too!

Equipment

Ingredients
  

  • 1 pound long pasta bucatini, linguine, and spaghetti are all good choices.
  • 8 ounces mushrooms I use a mix of whatever mushrooms look good and fresh, like shiitake, oyster, button, chestnut, etc...
  • 3 tablespoons plus 1 teaspoon olive oil divided
  • 1/2 cup dry white wine
  • 4 teaspoons red miso paste
  • 6 tablespoon butter softened
  • 2 shallots minced
  • 8 garlic cloves thinly sliced
  • 1 cup heavy cream
  • minced fresh parsley for garnish
  • kosher salt and freshly ground black pepper to taste

Instructions
 

  • Bring a large pot of water to the boil, salt it generously, then boil the pasta to just under al dente. This should take one minute less than the time listed on the box. Drain the pasta, reserving a cup of the pasta water just in case it's needed for the sauce, and set the pasta aside.
  • Whisk together the miso paste and softened butter until you have a fluffy paste. Set this aside as well.
  • While the pasta cooks, break up the mushrooms (by cutting or pulling them apart) into bite sized pieces. Drizzle a scant tablespoon of the oil into a large stainless steel or cast iron skillet over high heat. When the oil is shimmery, add about 1/3 of the mushrooms and let them sit without moving them for 1 minute. If your pan is smaller, divide the mushrooms into smaller batches to avoid overcrowding the pan. Doing smaller batches allows the mushrooms to sear nicely without steaming them.
  • After 1 minute, continue cooking for about 3-4 more minutes, stirring occasionally, until the mushrooms are nicely browned. Transfer these to a plate, and repeat this process with the remaining oil and mushrooms.
  • Return the pan to the burner and lower the heat to medium low. Add the remaining 1 teaspoon of oil, swirl to coat, and scatter the shallots in the pan. Stirring constantly, cook the shallots until they are semi-translucent, then add the garlic to the pan. Cook the garlic, stirring constantly, just until fragrant.
  • Raise the heat to medium, pour the white wine into the pan, and bring the wine to a boil. Use a wooden spoon to stir, scraping the bottom of the pan to release any fond that has formed. When the wine has reduced to about half its original volume, return the mushrooms to the pan.
  • Add the miso butter and the heavy cream to the pan and bring to a boil, stirring gently. Add the pasta back in and toss gently to coat all of it. Salt to taste and cook for 1 or 2 minutes, or until the pasta is al dente. If the sauce is too thick or tight, you can thin it a little with some of the reserved pasta water.
  • Divide into 5 portions and garnish with minced parsley and fresh cracked black pepper.

Notes

Shallots add a beautiful complexity to this dish, but if you can't find them, you can substitute an equal amount of thinly sliced leeks or minced onion. 

Nutrition

Calories: 747kcalCarbohydrates: 76gProtein: 16gFat: 41gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 90mgSodium: 311mgPotassium: 476mgFiber: 4gSugar: 6gVitamin A: 1125IUVitamin C: 4mgCalcium: 73mgIron: 2mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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