Miso Mushroom Pasta

🥘 Ingredients

• oyster mushrooms 6 oz
• shimeji mushrooms 6 oz
• gimelli pasta 1 lb
• butter 4 tbsp
• garlic 6 cloves
• shallots 2
• oyster mushrooms
• shimeji mushrooms
• white wine 0.33 cup
• miso 1 tbsp
• heavy cream ½ cup
• lemon juice ½
• grated parm ½ cup
• parsley
• salt
• black pepper
• grated parm ½ cup
• parsley

1. 1

   Pull apart oyster mushrooms and shimeji mushrooms into large chunks and trim stems
2. 2

   Separately, boil gimelli pasta in salted water until al dente (reserving some pasta water for later)
3. 3

   Add butter to a large skillet over med-high heat and sauté garlic and shallots until softened.
4. 4

   Add oyster mushrooms and shimeji mushrooms to the pan and stir gently to brown them evenly
5. 5

   Add white wine to the pan to deglaze, and scrape up any brown bits. Then add miso and stir to dissolve
6. 6

   Follow with heavy cream , a squeeze of lemon juice , and grated parm , parsley , and salt and black pepper to taste
7. 7

   Add your cooked pasta plus some pasta water (1/4 cup) and mix vigorously to emulsify the sauce
8. 8

   Finish by plating with a sprinkle of additional grated parm and parsley