Miso Cream Mushroom Pasta

Pasta

water for boiling

2 tbsp salt

500 g spaghetti pasta

Miso Cream Mushroom Sauce

2 tbsp unsalted buter

2 tbsp olive oil

1 cup oyster mushroomshredded

1 cup shiitake mushroomchopped

2 tbsp olive oil

4 garlicminced

½ onionfinely chopped

¼ tsp red pepper flakes

1 cup all-purpose cream

2 tbsp miso paste

1 tsp dried thyme

1 tsp dried oregano

salt to season

ground black pepperto season

2 tsp Parmesan cheesegrated

parsley for garnish

Cook pasta

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

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

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

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

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.

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Miso Cream Mushroom Pasta