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Miso Mushroom Pasta

Updated: May 3, 2019

Is it ok to love a meal more than you do some people? Who knows, yet if you find yourself yearning to write a love letter to your polished off plate, you are not alone. This is incredibly easy, ready in 20 min or less, and is tastier than even the poshest restaurant sauces. I'm not sure I fully bought into umami until we made this. It's earthy, nutty, salty, sweet, silky, acidic, creamy, mesmerizingly balanced edible love that will make you feel as though its valentine's day, new years, your birthday all over again...


8 ounces soba noodles (buckwheat noodles make a difference taste and texture wise) 6 ounces mushrooms (I use a mix of cremini and shiitake or a combination of your favorite) 2 tablespoons olive oil 1 tablespoon champagne or white wine vinegar 1 giant heaping tablespoon red miso paste 4-5 tablespoons butter, softened 5 garlic cloves either thinly sliced or minced 2/3 cup heavy cream 2-3 stalks of scallion, finely sliced, separate the whites from the greens as best you can pinch salt black pepper to taste

Steps: Bring a large pot of water to boil. Season generously with salt until it's nearly as salty as the sea, then add dried pasta. Cook the pasta until just done, for most soba noodles that is 5 min, yet check the package, drain the pasta and set aside.

Chop or pull apart the mushrooms. Heat a large skillet over high heat with the oil, and sauté the mushrooms with the whites from the scallions for 3-5 minutes until nicely browned. Add in the garlic with a bit more oil, and cook until fragrant, about 30 seconds to a minute. When they are done, add the vinegar to the pan with the mushrooms, give them a little toss, and set aside.

In a small bowl cream the red miso paste and butter together until it comes together to form a smooth paste.

Return the pan with the mushrooms to the heat and add in the miso-butter mixture and cream, and bring this sauce to a boil, stirring gently.

Finally, add the cooked pasta into the sauce, and stir until the pasta is well coated. Salt it to taste (remember miso has salt, so it'll be a bit less than you are used to), and cook for 1-2 minutes until the pasta has married into the sauce, remove from the heat.

Portion the pasta into two bowls or plates, and top with green sliced scallions and freshly cracked black pepper.

We usually eat this with some roasted broccoli on the side or a salad. If you wanted to add a protein, either roasted tofu, or a few seared scallops would be delicious.

If you are going to pair this with a wine, a nice pinot grigio is perfect.

And although I love all things cheese related, save it for another meal. Happy cooking and eating!

this dish ... and others too :-)

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