Miso Butter Mushroom Pasta

Written By Ng Sze Kiat

Ingredients

4 tablespoons olive oil

4 tablespoons butter

500 grams of oyster mushrooms, sliced but not super thinly

4-6 garlic cloves, minced

3 tablespoons fresh thyme leaves, divided

1 cup single or light cream

2 tablespoons white miso paste, see notes

80 grams parmesan, finely grated

½ teaspoon black pepper

4 tablespoons fresh lemon juice plus 1 tablespoon of zest

Pasta of your choice

  1. Cook your pasta in a pot of well salted water according to package directions. Reserve a cup of pasta water.

  2. Cook the mushrooms - in a large skillet or Dutch oven heat the olive oil and butter over a medium-high heat. Add the mushrooms to the pan, toss in the oil and butter then leave alone for 4 - 5 minutes, turning only once or twice until golden brown. Lower the heat slightly and add the garlic and 1 tablespoon of the thyme leaves. Cook for a minute.

  3. Push the mushrooms to one side of the pan and add the cream, you want a low heat here, the cream should never be boiling, just a nice gentle simmer.

  4. Add the miso and whisk into the cream until well incorporated.

  5. Add the grated parmesan in 2 or 3 lots, letting it melt into the cream in between each addition.

  6. Add the lemon juice and pepper and cook for a minute or two to thicken slightly. A gentle simmer.

  7. Add the cooked pasta straight in, mix well and let it all gently bubble away for a minute or two to thicken further. Loosen with a splash of pasta water if you need to.

  8. Mix in the remaining 1 tablespoon of thyme leaves and the lemon zest and serve.

  9. Top with extra parmesan, lemon zest and thyme leaves if you wish.

Ng Sze Kiat