Serves 4
Directions
- 1Remove mushroom stalks and chop for medium sized slices.
- 2Melt the butter and fry until golden but still soft.
- 3At the same time, boil pasta and reserve 350ml pasta water once cooked.
- 4Add miso and 250ml of the pasta water (most of it) to the butter and mushrooms and whisk until combined.
- 5Add parmesan, and pasta and whisk until silky and creamy.
- 6If it needs thinning, add some more pasta water until you get the consistency you like.
- 7Optionally garnish with a sprinkle of togarashi or furikake (Japanese seasoning blends).
Ingredients
- 450 g Orzo
- 85 g Butter, Unsalted
- 45 g White miso paste
- 115 g Parmesan, finely grated
- 80 g shiitake mushrooms
- sprinkle Togarashi or furikake
- Salt
- Water
Tips
- Any type of mushroom can be used.
- For an extra umami kick, sprinkle togarashi or furikake on top.
- Orzo pasta is not a must, but it gives a nice creamy risotto feel.
- Really give it some elbow grease when whisking the pasta, parmesan, and sauce to make it silky and creamy.
- If the pasta needs thinning, add more pasta water until you get the desired consistency.
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