Can I store the leftovers?

I don't love storing pasta as I don't feel like it reheats super well. However it will keep in the fridge in an airtight container for 3 days.

What if I can't find any miso paste?

It really is readily available in supermarkets so try and hunt some out. You could use 1/2 tablespoon of soy sauce but it has a much thinner consistency. It would still be delicious if you left the miso out entirely.

Will the lemon juice curdle the cream?

I have never had this happen to me. Don't have your heat too high and stir it in straight away, I like to use a flat whisk for this.

Best Creamy Miso Mushroom Pasta - The Burnt Butter Table

Description

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.

Ingredients

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

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Instructions

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.

Notes

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