Miso-Butter Mushroom Pasta
Prep time
Cook time
Total time
Recipe type: Pasta
Serves: serve 2 to 3
  • 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
  1. In a small bowl, mix softened butter, miso paste, soy sauce and sugar together. Your miso butter paste is done.
  2. 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.
  3. While waiting for the pasta, heat 2 tbsp vegetable oil in a large skillet or pan, and add in mushrooms.
  4. Sauté mushrooms over high heat until lightly brown.
  5. Remove mushrooms from pan and lower heat to low.
  6. Add in minced garlic, miso butter paste and stir to combine.
  7. Pour in whipping cream and continue to cook over low heat. Taste and adjust with salt and pepper if needed.
  8. When the pasta is ready, use a pair of tongs and transfer them into the sauce, along with the mushrooms.
  9. Toss all the ingredients well. Add some reserved pasta water if the pasta is too dry.
  10. Serve warm.
Recipe by Bear Naked Food at https://www.bearnakedfood.com/2020/07/15/miso-butter-mushroom-pasta/