Miso Mushroom Pasta
Directions
- 1Bring a large pot of salted water to a boil, add the pasta, and cook until al dente.
- 2Reserve some pasta water and add a tablespoon of just the oil (from the chilli oil) to the pasta to prevent sticking.
- 3Slice the mushrooms.
- 4Mince the garlic and thinly slice the ginger and shallot.
- 5In a large wok or pot over medium-high heat, add butter and the sliced mushrooms and fry until they release moisture and start to brown.
- 6Push the mushrooms to the edge of the wok to create a gap in the center.
- 7Add a tablespoon of just the oil from the chilli oil to the center of the wok along with the garlic, ginger, and shallot, and sauté until fragrant and slightly golden.
- 8Add miso along with two ladles of reserved pasta water and stir until the miso dissolves.
- 9Add the drained pasta to the pan along with the double cream, soy sauce, juice of a lemon, honey, and four tablespoons of chilli oil.
- 10Toss everything together until the pasta is coated and the sauce is creamy.
- 11Add more pasta water if needed.
- 12Turn off the heat and stir in the chopped coriander.
- 13Plate up the pasta.
- 14Garnish with extra chilli oil and sliced chives.
Ingredients
- 400 g pasta
- 100 g shiitake mushrooms
- 300 g chestnut mushrooms
- 6 garlic cloves
- 10 g fresh ginger
- 1 banana shallot
- 2 tbsp butter
- 4 tbsp crispy shallot chilli oil
- 2 tbsp oil from chilli oil jar
- 3 tbsp miso paste
- 150 ml single cream
- 1 tbsp soy sauce
- 1 lemon
- 2 tbsp honey
- 20 g fresh coriander
- 15 g garlic chives
- salt
- pepper
Equipment
large potwokpan
Tips
- The miso and mushrooms give the pasta an incredible umami depth.
- Mama Yu's Crispy Shallot Chilli Oil is a game-changer; it's crispy, sweet, and addictive.
- Add a tablespoon of oil from the chilli oil to the pasta after draining to prevent sticking.
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