Miso Mushroom Pasta

Ingredients

• 250 g pasta
• 2 cup mushrooms (Cremini, shiitake, or a mixture)
• 1 shallot (Finely sliced)
• 5.5 cloves garlic (Roasted; source gives a range of 5–6 cloves)
• 1.5 tbsp white miso (Source gives a range of 1–2 tbsp)
• 500 ml chicken or vegetable broth (Use chicken broth or vegetable broth)
• 2 tbsp butter (Used in the pan and again to finish, as directed in the method)
• olive oil (For roasting the garlic and cooking the shallot and mushrooms)
• 1 cup Parmigiano Reggiano (For finishing)
• salt (To taste; used with the garlic and for seasoning)
• black pepper (To taste)

Steps

1. 1

   Roast the garlic with olive oil and salt until it is soft, sweet, and easy to squeeze. The source does not specify an oven temperature or roasting time.

2. 2

   Add olive oil and butter to a pan over low heat.

3. 3

   Add the finely sliced shallot and cook until fragrant.

4. 4

   Add the mushrooms and cook them down until they release their moisture and become deeply caramelized.

5. 5

   Squeeze the roasted garlic directly into the mushroom mixture and stir it through the base.

6. 6

   Add the white miso and stir until it melts into the mushroom base, creating a deep umami flavor.

7. 7

   Add the broth and bring everything together.

8. 8

   Add the pasta directly to the pot and cook until al dente, adding more broth if needed.

9. 9

   Turn off the heat and finish with the Parmigiano Reggiano and butter.

10. 10

    Toss the pasta until the sauce is glossy and creamy, then serve.

Notes

The source does not provide a garlic roasting temperature or duration, nor a specific amount of olive oil, salt, or black pepper. It also does not specify the exact additional broth quantity needed during cooking.

Nutrition per serving

• main
• pasta
• vegetarian option
• Italian-inspired
• mushroom
• one-pot
• stovetop
• umami