Name: Miso Cream Mushroom Pasta
Yield: 3 servings
Ingredients: water; 2 tbsp salt; 500 g spaghetti pasta; 2 tbsp unsalted buter; 2 tbsp olive oil; 1 cup oyster mushroom; 1 cup shiitake mushroom; 2 tbsp olive oil; 4 garlic; ½ onion; ¼ tsp red pepper flakes; 1 cup all-purpose cream; 2 tbsp miso paste; 1 tsp dried thyme; 1 tsp dried oregano; salt; ground black pepper; 2 tsp Parmesan cheese; parsley

Cook pasta

1

Boil water seasoned with salt in a stockpot over medium-high heat. Cook spaghetti until al dente. Drain water and set aside pasta.

Sauté mushrooms

2

In a saucepan over medium-high pour the olive oil and butter. Sauté the chopped oyster mushrooms and shiitake mushrooms. When the mushrooms are browned remove them from the pan. Set aside.

Make miso cream sauce

3

In the same pan pour the olive oil and sauté the garlic and onions until aromatic. Add the red pepper flakes.

4

Add in the miso paste and pour in the all-purpose cream and stir until the miso is well dissolved into the sauce. Sprinkle the thyme, oregano then season with salt and pepper. Stir everything until all the ingredients come together. Add back the mushrooms

5

Add the cooked pasta and toss so that all the noodles are coated with the sauce. Remove from heat and sprinkle with Parmesan cheese and chopped parsley.