Miso Mushroom Pasta

Miso mushroom pasta - 20 minute to make !! She’s speedy and delicious 🍄‍🟫 I always have miso in my fridge as miso soup is one of my fave breakfasts. Adding miso to noodles/pasta is also very delicious.

By @xiensscran

Original recipe source

Cook time: 20 minutes

Servings: 4

Ingredients

• 1 tbsp salt
• 400 g pasta
• 1 tbsp oil from chilli oil
• 100 g shiitake mushrooms
• 300 g chestnut mushrooms
• 6 cloves garlic cloves
• 10 g fresh ginger
• 1 unit banana shallot
• 2 tbsp butter
• 100 g shiitake mushrooms
• 300 g chestnut mushrooms
• 1 tbsp oil from chilli oil
• 6 cloves garlic
• 10 g fresh ginger
• 1 unit banana shallot
• 3 tbsp miso paste
• 2 ladles pasta water
• 400 g pasta
• 150 ml single cream
• 1 tbsp soy sauce
• 1 unit lemon
• 2 tbsp honey
• 4 tbsp chilli oil
• 20 g fresh coriander
• 2 tbsp chilli oil
• 15 g garlic chives

Instructions

1. Bring a large pot of salted water to a boil.
2. Add 400g of pasta to the boiling water and cook until al dente.
3. Reserve two ladles of pasta water and drain the pasta.
4. Add 1 tbsp of oil from the chilli oil to the drained pasta.
5. Slice 100g shiitake mushrooms and 300g chestnut mushrooms.
6. Mince 6 garlic cloves, thinly slice 10g fresh ginger, and 1 banana shallot.
7. In a large wok over medium-high heat, melt 2 tbsp of butter.
8. Add the sliced mushrooms to the wok and fry until they release moisture and start to brown.
9. Push the mushrooms to the side and add 1 tbsp of oil from the chilli oil to the center of the wok.
10. Add the minced garlic, sliced ginger, and shallot to the oil and sauté until fragrant and slightly golden.
11. Add 3-4 tbsp of miso paste and the reserved pasta water to the wok, stirring until the miso dissolves.
12. Add the drained pasta to the wok along with 150ml of single cream, 1 tbsp of soy sauce, the juice of 1 lemon, 2 tbsp of honey, and 4 tbsp of chilli oil.
13. Turn off the heat and stir in 20g of chopped fresh coriander.
14. Plate the pasta and garnish with extra chilli oil and 15g of sliced garlic chives.