Miso-Buttered Mushrooms & Pasta

Print Recipe
Miso-Buttered Mushrooms & Pasta
Servings
Ingredients
  • 350 g dried spaghetti
  • 8 tablespoons unsalted butter divided
  • 1 medium shallot thinly sliced
  • 2 cloves garlic minced
  • 300 g mushrooms stems removed and thinly sliced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon Freshly ground black pepper
  • 1/4 cup white miso paste
  • 1/4 cup torn fresh basil leaves
  • 1/4 teaspoon red pepper flakes
Servings
Ingredients
  • 350 g dried spaghetti
  • 8 tablespoons unsalted butter divided
  • 1 medium shallot thinly sliced
  • 2 cloves garlic minced
  • 300 g mushrooms stems removed and thinly sliced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon Freshly ground black pepper
  • 1/4 cup white miso paste
  • 1/4 cup torn fresh basil leaves
  • 1/4 teaspoon red pepper flakes
Instructions
  1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 7 to 9 minutes or according to package instructions. Reserve 3/4 cup of the cooking water. Drain the pasta and set it aside.
  2. Meanwhile, melt 2 tablespoons of the butter in a large, high-sided skillet over medium heat. Add the shallot and garlic and cook, stirring frequently, until slightly softened, about 3 minutes. Stir in the mushrooms, salt, and pepper. Cook, stirring occasionally, until the mushrooms are browned and tender, about 5 minutes.
  3. Add the remaining 6 tablespoons of butter and stir until melted. Whisk in the miso and reserved pasta water. Simmer until the sauce starts to thicken, 1 to 2 minutes. Add the pasta and toss to coat with the sauce. Remove from the heat and stir in the basil and red pepper flakes.

Written by mattsadmin