When I first came across the combination of miso and butter years ago, my mind was blown away. This wonderful umami bomb of savoriness can be added to almost every dish. Slab it on grilled meat, seafood, steamed vegetables, etc and it will instantly elevate into a winning dish.
This Miso-Butter Mushroom Pasta is a regular weekday affair on our dining table. Everyone at the table loves it, so there’s no reason to mess with a successful recipe. Since we are huge on mushrooms, I tend to use a variety of them like brown, white, enoki and oyster. Even if you use a single kind of mushroom, it will still taste freaking good.
250g dried pasta (spaghetti, linguine, etc)
200g mushroom – sliced (use a mix of brown, shimeiji, oyster)
Salt and pepper
6 cloves garlic – minced
3 tbsp (45g) unsalted butter – softened at room temperature
2 tbsp miso paste (I’m using white miso)
1 tsp soy sauce
½ tsp sugar
½ cup whipping cream
1 cup reserved pasta water
serves 2 to 3
In a small bowl, mix softened butter, miso paste, soy sauce and sugar together. Your miso butter paste is done.
Bring a large pot of water to boil and add in enough salt. It should taste slightly salty, like the ocean. Add in pasta and cook less than a minute according to the time as shown in the package.
While waiting for the pasta, heat 2 tbsp vegetable oil in a large skillet or pan, and add in mushrooms.
Sauté mushrooms over high heat until lightly brown.
Remove mushrooms from pan and lower heat to low.
Add in minced garlic, miso butter paste and stir to combine.
Pour in whipping cream and continue to cook over low heat. Taste and adjust with salt and pepper if needed.
When the pasta is ready, use a pair of tongs and transfer them into the sauce, along with the mushrooms.
Toss all the ingredients well. Add some reserved pasta water if the pasta is too dry.