Miso Mushroom Pasta
So addicting and fully vegetarian, this pasta uses miso and a touch of cream for a rich flavor that compliments a medley of mushrooms. We love using shimeji and oyster mushrooms for this dish because of their texture and shape that matches the gemelli pasta perfectly. Serves 2.
Ingredients:
2 servings gemelli pasta
3 oz oyster mushrooms
2 cloves
1 small shallot
1/3 cup wite wine
2 Tbsp
Instructions:
3 oz shimeji mushrooms
1 Tbsp miso
1/4 cup cream
1/4 cup grated parm
juice of 1/4 lemon
parsley for garnish
Pull apart the mushrooms into large chunks and trim stems, then finely mince your garlic and shallots.
1.
Separately, boil your pasta of choice in salted water until al dente (reserving some pasta water for later).
2.
Add butter to a large skillet over med-high heat and sauté shallots and garlic until softened. Add mushrooms to the pan and stir gently to brown them evenly.
3.
Add white wine to the pan to deglaze, and scrape up any brown bits. Then add in miso and stir to dissolve.
4.
5.
Follow with heavy cream, a squeeze of lemon juice, and grated parm, chopped parley, and salt and black pepper to taste.
Add your cooked pasta plus some pasta water (~1/4 cup) and mix vigorously to emulsify the sauce.
6.
Finish by plating with a sprinkle of additional grated parmesean and parsley.
