This creamy miso mushroom pasta is a super quick and easy meal to make. The additional of miso the the creamy garlic sauce works SO well. It gives this dish a depth to the flavor this is normally missing. You wouldn’t necessarily even know it has miso in it, since you only use a tablespoon or two. I will keep using miso in this recipe from now on now that I have tried it. It makes me wonder what else I should be adding it to.
Miso paste, if you are not familiar with it, is made from fermented soy bean paste and it is used in Japanese cooking. There are a bunch of different types of miso with varying strength of flavor. They vary based on fermentation time and the ratio of soybeans used. For this dish I recommend using white or shiro miso, which is one of the more mild forms. If you are an adventurous eater though, feel free to use any. Check out more of my favorite pasta recipes here.
Creamy Miso Mushroom Pasta
Ingredients
- 4 tbsp olive oil
- 4 tbsp unsalted butter
- 4 cups sliced mushrooms
- 6 garlic cloves thinly sliced
- 1 tsp dried thyme or use fresh
- 1 cup light cream
- 1 cup pasta water more or less as needed
- 2 tbsp miso paste more or less to taste
- 1/2 cup grated parmesan plus more for serving
- black pepper
- juice of 1 lemon
- pasta of your choice
Instructions
- Clean and slice the mushrooms and slice the garlic. Heat pasta water to boiling and start cooking the pasta while you cook the mushrooms. In a deep skillet, heat the butter and oil over medium high heat. Add the mushrooms and a pinch of salt and let them sit without stirring for a minute. Toss them and allow to sit again. You want the mushrooms to begin to release their liquid.
- Once they have, cook, stirring occasionally until the liquid evaporates and the mushrooms brown. Add the garlic and toss. Reduce heat to medium low and add the thyme, cream, and a cup of the pasta water. Whisk in the miso paste until smooth. Add in a bit of black pepper and taste the sauce. Add a bit more miso if you like.
- Reduce heat to low and gently whisk in the parmesan. If the sauce is too thick at any point, add a little more pasta water. When the pasta is cooked, drain well and add to the sauce and toss. Add the lemon juice and toss well. Plate the pasta and top with additional grated parm and also some fresh thyme or parsley if you like.