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miso-mushroom-pasta

Mushroom pasta is wildly underrated. When done right, it’s deeply savory, luxurious, and often my favorite bite when I go out for Italian food. Any mushrooms work, but I like a mix of oyster, maitake, and beech for a variety of textures and flavors. They’re seared hard in nutty brown butter to complement their earthiness. Then for an umami bomb, I like add miso paste to my heavy cream when making the sauce. Meaty mushrooms, a rich but balanced sauce, and just enough acidity to keep it light. If you’re trying to impress, this is the one.

Ingredients