This miso mushroom pasta is going to blow you away. Seriously, adding miso to anything is usually a good idea, but this will take almost any mushroom pasta sauce and take it from good to gourmet in a heartbeat.
The dish is rich, complex, and flavorful - but it all comes together in less than thirty minutes, and is so simple to make.
Miso mushroom pasta takes all the best elements of a traditional white wine mushroom sauce and incorporates miso for a bold, complex, and delicious flavor.
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Why You're Going to Love This Recipe
I'm about to spill the beans—or should I say, the mushrooms—on why this Creamy Miso Mushroom Pasta will become your new go-to comfort food - like it instantly did for me.
- Simple: Eight ingredients and 30 minutes are all that stand between me and a heaping twirl of this pasta. Which, is incredible important. The less time the better.
- Meaty Mushrooms: Mushrooms bring the oomph to this dish. They manage to be tender and hearty, giving me that satisfying chew. Not to mention the flavor.
Here's the breakdown:
- Quick Prep: 10 minutes. That's less time than it takes to argue with a cap that won't unscrew from my jar of pickles. Which somehow happens to me like 3 times a day?
- Full Flavor: Miso and mushrooms are the Thelma and Louise of umami, for real.
- Fancy but easy: This dish is super elegant - but amazingly simple and easy to pull off.
So, whether I'm looking for a date night delight or a solo flavor fiesta, this miso mushroom pasta has my back.
What is Miso?
Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (a type of fungus). It is commonly used in Japanese cuisine to add flavor to soups, marinades, dressings, and sauces. Miso has a rich, savory taste and can range in color from light yellow to deep brown, depending on the ingredients and fermentation process.
Types of Miso
There are two main types of miso, but in reality, there are more than 1000. We've got red miso paste (aka, the bold one), often used in heartier dishes because it's intense and brooding. Then there's the white miso paste (the smooth operator), which is milder and sweeter—ideal for a subtle flavor. I used red here, and it was perfect - but if you prefer white, by all means go for it!
Umami: The Miso Magic
The magic of miso is the umami, that elusive fifth taste that makes you literally salivate. It's what makes you go "Hmm!" mid-chew, and not being able to put your finger on exactly what makes it so good. It brings depth to the dish. It's thanks to glutamates, and, trust me, they're the life of the food party.
Choosing Your Mushrooms
In the kingdom of fungi, not all mushrooms wear the same crown—and yes, I consider my kitchen a kingdom when it's pasta night. Or steak night.
- Cremini: Nutty and mild; a perfect base for mushroom flavor.
- Portobello: Hearty and meaty; definitely a great substitute for meat.
- Shiitake: Smoky flavor; these guys deliver probably the most flavor for value.
- Oyster: Silky and delicate; because your pasta deserves to feel fancy.
Mushroom Prep Tricks
First off, let’s talk washing. Give them a gentle wipe with a damp cloth instead of a bath. If you must rinse, make it quick and follow with a prompt pat dry.
Next, don’t shy away from the stems. For shiitake, remove the stem—it's tougher than a two-dollar steak. But with cremini and oyster mushrooms, just trim the ends, and you're golden.
What Type of Pasta Shape Should I Use?
When I think about creating the perfect pasta dish, it comes down to a couple of essentials: picking the right kind of noodle and mastering the cooking technique. Because, let's be honest, nobody wants a miso mushroom masterpiece with sad, overcooked spaghetti. Worst.
Pasta Varieties
I always keep a stash of different pasta types because I spice up my life with variety, and my pasta is no exception. For a miso mushroom pasta dish, I usually go with:
- Spaghetti: The classic choice. It holds onto the sauce like a dear life preserver.
- Bucatini: Essentially spaghetti's heartier, hallowed cousin. Great for an extra saucy experience.
- Fettuccine/Tagliatelle/Pappardelle: Flat and fabulous, this noodle elevates the dish for those moments when spaghetti feels too mainstream.
Now, for my gluten-intolerant pees out there, gluten-free pasta options have come to the rescue. Made from rice, corn, or quinoa, these alternatives can be a great option.
Pasta Cooking Techniques
Cooking pasta seems simple enough, but there's a fine line between perfectly al dente and a mushy mess. Here's my cheat sheet:
- Boil a Big Pot of Water: Pasta loves to swim, not soak in a hot bath. The more water, the merrier.
- Salt Generously: Not to taste like the sea, but let's say seaward adjacent.
- Stirring is Caring: Helps prevent the noodles from staging a stick-together rebellion.
- Test for Al Dente: Firm to the tooth. Try a piece, it should still have a bite to it!
Ingredients
The joys of gathering the troops for a culinary odyssey! Here's my mise en place checklist for a miso mushroom pasta that'll tickle your taste buds and maybe even make you giggle with gastronomic glee.
| Quantity | Ingredient | Heroic Purpose |
|---|---|---|
| 8 oz | Dried Pasta | Carbs carbs carbs |
| 1 tbsp | Olive Oil | Great flavor and none stick capabilities |
| 2 tbsp | Butter | The best flavor with mushrooms |
| 3 | Garlic Cloves | You have to have it with mushrooms. Or anything |
| 16 oz | Mushrooms | The umami underlings—cremini or shiitake, take your pick! |
| ⅓ C | White Wine | The peppy potion to deglaze our pan |
| 1-2 tbsp | Miso | The mischievous mold, fermenting flavor - and the key to this dish |
| ½ C | Cream | Brings the sauce together |
| ½ tsp | Salt | Flavor enhancing for everything else |
| ¼ tsp | Pepper | A bite of pepper is perfect with almost any cream sauce |
| 2 tbsp | Green Onions | Bringing the freshness at the end |
| 1 tbsp | Toasted Sesame Seeds | Great flavor and tiny cronch |
How to Make Miso Mushroom Pasta
Let's do it step by step.
Step 1: Melt the butter and oil in a sauce pan over medium high heat. Check out the pasta your using - and start cooking it in boiling, salted water.
Step 2: Add your garlic, and cook until you start to smell it - about a minute.
Step 3: Add your mushrooms, and start sautéing them. Let them release their moisture and get soft. Add some salt and pepper.
Step 4: Deglaze the pan with your white wine. Allow the wine to reduce until it's almost gone (this shouldn't take too long).
Step 5: Add your miso and give it a stir.
Step 6: Add the cream. Stir everything well to make sure the miso is mixed in. Taste your sauce at this point and make sure it's seasoned properly. Add salt and pepper if necessary.
Step 7: Add your pasta to the sauce right from the pot. The extra pasta water will give the sauce some structure from the starch.
Step 8: Garnish with sesame seeds and green onion. Serve it up!
What I Tested That Didn't Work
In the great culinary showdown of my humble kitchen, not all battles are won. In my quest to craft the perfect miso mushroom pasta (just like every other recipe I make, lol), I’ll admit, I made some questionable choices. Here's the rundown on the flops:
| Ingredients | My Misguided Trust Level | Culinary Catastrophe Scale |
|---|---|---|
| Whole Wheat Pasta | High | Too grainy for my taste. Can someone recommend me a good brand please?! |
| Pumpkin Seeds | Moderate | Became an odd crunch fest. The sesame seeds were delicate in texture and taste. |
| Chicken | Moderate | It just didn't work here. I think shrimp would be better. The texture of the chicken was way too chonky. |
| More Garlic | High | It just wasn't necessary. Three cloves was enough, you don't need the whole bulb. |
| Kale | Low | I just wanted some more veggies. Honestly, I think this could have worked, but the kale I had was woody and tough and ruined everything. |
Pro Tips and Tricks
Alright, fellow pasta aficionados, let's upgrade your miso mushroom pasta game! Trust me, with these gems of wisdom, your pasta will go from "meh" to "more, please!"
| The Must-Have Ingredients | Why They're Here |
|---|---|
| Quality miso paste | Flavor town's mayor! |
| A nice variety of mushrooms | Textures and tastes, baby! |
| Real butter | Because, butter. |
- Pasta Perfection: Al dente is the only way I'll have my noodles. Overcooked pasta is a crime, and I'm not serving it to myself or anyone else.
- Salt Like You Mean It: When boiling pasta, you have to salt it. It's the first step to a perfect pasta.
- Umami Boost: If I'm feeling extra cheeky and want to turn the umami dial up to eleven, a dash of soy sauce does the trick. And for those who like it hot, a sprinkle of red pepper flakes is my go-to move. So delicious here!
Wine Pairings & Serving Suggestions
Looking for inspo to round out the meal? Here you go!
Sidekicks:
- Garlic Bread: Because why not double down on carbs? Pretty much my life's motto.
- Steamed Greens: To all my health-conscious pals, a plate of steamed broccoli or spinach might just be your ticket to feeling virtuous. The greens cut through the richness like a pop song chorus: catchy and oh-so-satisfying.
Wine that Wows:
- Chardonnay: Bold. Buttery. It's the superhero sidekick that miso mushroom pasta deserves.
- Pinot Noir: Light-bodied with a flirtatious wink of fruitiness, it’s a date night with my pasta you won’t forget.
Storage and Reheating
Storage:
Store in an airtight container in the fridge for 3-4 days.
Reheating:
You can reheat in the microwave, or on the stove in a pan. Either way, you might want to add a dash more cream to get the sauce's consistency back.
Frequently Asked Questions
For a plant-based pasta that'll wow your vegan pals, I lead with a savory red miso paste blended into some pasta water (instead of cream). The trick is to harness a variety of mushrooms for that meaty texture.
To achieve that lush creamy consistency without the cream, get your hands on some cashews or silken tofu, my friend. Blend them until smooth and stir in your miso paste for that rich, smooth umami bomb.
Red or white will work for this recipe!
More Awesome Pasta
📖 Recipe
Miso Mushroom Pasta
Ingredients
- 8 oz dried pasta
- 1 tablespoon olive oil
- 2 tbsp butter
- 3 cloves garlic
- 16 oz mushrooms such as cremini, beech, oyster, or shiitake
- ⅓ C white wine
- 1-2 tbsp miso
- ½ C cream
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoon green onions sliced
- 1 tablespoon toasted sesame seeds
Instructions
- Heat olive oil and butter in a saucepan over medium high heat until melted.
- Add garlic, and cook for one minute.
- Add mushrooms, and cook until they release their moisture. Deglaze the pan with white wine, and let it cook off until it's almost gone.
- Add the miso and cream, making sure to stir so the miso is fully incorporated. Season with salt and pepper.
- Cook pasta in a pot full of boiling, salted water until al dente (or according to package directions. Add the pasta directly to the sauce.
- Stir until the pasta is fully coated in the sauce. Divide into bowls, and top with green onion and black sesame seeds. Enjoy.
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Hi, I'm Cara! I'm a food writer, journalist, and recipe developer. I'm obsessed good food, good wine, good cocktails and entertaining. I've picked up a few tips over the years, and love sharing them with others.
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