Creamy Miso and Mushroom Pasta
Creamy Miso and Mushroom Pasta
Ingredients
- 3/4 lb (340 g) linguine
- 1 lb (450 g) mixed mushrooms (such as oyster, shiitake, honey mushrooms, matsutake), coarsely chopped
- 2 shallots, thinly sliced
- 3 tbsp butter
- 1 garlic clove, chopped
- 3 tbsp (45 ml) balsamic vinegar
- 1 cup (250 ml) mushroom broth
- 3 tbsp (45 ml) miso
- 3/4 cup (180 ml) 15% cooking cream or 35% cream
- 1/3 cup (25 g) fresh Parmesan cheese, grated, or more to taste
Instructions
- In a pot of salted boiling water, cook the pasta until al dente. Set aside ½ cup (125 ml) of the pasta cooking water. Drain the pasta.
- Meanwhile, in a skillet over medium-high heat, brown the mushrooms and shallots in the butter. Season with salt and pepper. Add the garlic and cook for 1 more minute while stirring.
- Add the balsamic vinegar to the skillet and let reduce until dry. Add the broth. Bring to a boil while stirring and let reduce by half. Add the miso and cream. Mix well to combine until the sauce is smooth. Season with pepper. Add the pasta and mix to coat well in the sauce. Add the reserved pasta cooking water to thin out the sauce as needed.
- Serve the pasta in shallow bowls. Sprinkle with the Parmesan. Serve immediately.
Creamy Miso and Mushroom Pasta