This creamy miso mushroom pasta has ALL the umami flavors. Golden toasted mushrooms mixed into a rich creamy sauce with miso paste, parmesan cheese, fresh herbs and lemon juice.
2 tablespoons olive oil
2 tablespoons butter
270 grams mushrooms, sliced but not super thinly
3 - 4 garlic cloves, minced
2 tablespoons fresh thyme leaves, divided
3/4 cup single or light cream
1/2 - 1 tablespoon white miso paste, see notes
40 grams parmesan, finely grated
1/4 teaspoon black pepper
2 tablespoons fresh lemon juice plus 1 tablespoon of zest
Pasta of your choice, see notes
- Cook your pasta in a pot of well salted water according to package directions. I do tend to undercook dried pasta by a minute so it can bubble away in the sauce for a minute or two at the end. Reserve a cup of pasta water.
- Cook the mushrooms - in a large skillet or Dutch oven heat the olive oil and butter over a medium-high heat. I don't like to overcrowd the mushrooms so I do them in two batches so divide the butter and olive oil in two if you do that too.
- Add the mushrooms to the pan, toss in the oil and butter then leave alone for 4 - 5 minutes, turning only once or twice until golden brown.
- If you have cooked in two batches add them all back into the pan, lower the heat slightly and add the garlic and 1 tablespoon of the thyme leaves. Cook for a minute.
- Push the mushrooms to one side of the pan and add the cream, you want a low heat here, the cream should never be boiling, just a nice gentle simmer.
- Add the miso and whisk into the cream until well incorporated.
- Add the grated parmesan in 2 or 3 lots, letting it melt into the cream in between each addition.
- Add the lemon juice and pepper and cook for a minute or two to thicken slightly. A gentle simmer.
- Add the cooked pasta straight in, mix well and let it all gently bubble away for a minute or two to thicken further. Loosen with a splash of pasta water if you need to.
- Mix in the remaining 1 tablespoon of thyme leaves and the lemon zest and serve.
- Top with extra parm, lemon zest and thyme leaves if you wish.
- Double the recipe exactly for four.
- Miso - I use 1 tablespoon as I like a lot of flavour. If you aren't sure then use 1/2 and you can always add more.
- The parmesan should be VERY finely grated either with a microplane or the star side of your boxed grater.
- Pasta - For this recipe I allow 110 grams dried per person or 150 grams fresh per person.
- Reserve a mug of pasta water before draining so you can add a splash if you need to thin the sauce down.
- Cook Time: 25 minutes