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Miso Oyster Pasta

[[ recipeID=recipe-8le7oj6ds, title=Miso Oyster Pasta ]]

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Miso Oyster Pasta

Did someone say umami?! This simple recipe is packed with flavor and it's one our favorite ways to enjoy oyster mushrooms!

Servings: 4

Keywords: miso, pasta, vegetarian, oyster mushrooms

Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins

Ingredients

Instructions

Ingredients

16 oz Dried pasta of your choice
8 oz Oyster mushrooms of your choice
5 cloves Garlic
3 tbsp Avocado oil
2 tbsp Champagne vinegar or white wine vinegar
2 tbsp Shiro miso paste
3 tbsp Softened butter
¾ cup Half and half (or heavy cream)
1 stalk Scallion, finely sliced
1 pinch Salt to taste
1 pinch Black pepper to taste

Instructions

Bring a large pot of water to a rolling boil. Season generously with salt.
Add pasta and cook until the pasta is just under al dente, then drain the pasta and set aside. Make sure to reserve plenty of the pasta water for later.
Chop or pull apart the oyster mushrooms into large, bite-sized chunks. Make sure to remove the center stalk and any of the tougher stems. Then, heat a large skillet over high heat with a tablespoon or two of avocado oil, and sauté the mushrooms for 3-5 minutes until nicely browned. When they are done, add a little vinegar to the pan with the mushrooms, give them a little toss, and set aside. It’s best to cook the mushrooms in batches and not overcrowd the pan to allow them to brown evenly.
Start on the sauce by whisking the miso paste and butter together in a small bowl until it comes together to form a smooth, fluffy paste.
Using the same pan as you used to sauté the mushrooms (but cleaning off any remnants that could burn), add the minced garlic and a tablespoon of oil, and stir-fry over medium heat for 30 seconds to a minute until fragrant.
Add in the sautéed mushrooms. Then, add in the miso-butter mixture and cream, and bring this sauce to a boil, stirring gently.
Finally, add the cooked pasta into the sauce, and stir until the pasta is well coated. Add pasta water to hydrate the sauce, as necessary. Salt it to taste, and cook for 1-2 minutes until the pasta is as soft or firm as you prefer, then remove from the heat.
Portion the pasta and top with sliced scallions and freshly cracked black pepper.

Notes

Feel free to experiment with other miso types, but you may need to adjust quantities if you do.

Make sure to remove the center stalk and any of the tougher stems of your oyster mushrooms. Pink oysters in particular tend to be a little tougher at the base.

It’s best to cook the mushrooms in batches and not overcrowd the pan to allow them to brown evenly.

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Miso Oyster Pasta

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Miso Oyster Pasta

Ingredients

Instructions

Ingredients

Instructions

Notes