Miso Mushroom Cream Sauce
White miso pasta adds a depth of flavor and a punch of umami to this Miso Mushroom Cream Sauce with two types of mushrooms, cream and parmesan for a delicious, comforting sauce that the whole family will love.
Ingredients
- 3.5 oz. shiitake mushrooms
- 6 oz. crimini (baby bella) mushrooms
- 1 tbsp white mellow miso paste
- 3 cloves garlic, minced
- 2 tbsp butter
- 1.5 cups heavy cream
- 1/2 cup parmesan cheese, freshly grated
- 1 lemon
- 1/2 tsp black or white pepper
- Salt, to taste
- 16 oz. pasta of choice
- Parsley, for garnish
Instructions
- Cook pasta according to instructions. Reserve 1 cup pasta water.
- Slice all mushrooms and separate by type. Heat a skillet over medium heat for a couple of minutes and add 1 tbsp olive or avocado oil. Allow to heat for another minute.
- Add the shiitake mushrooms to the skillet and sauté until golden brown, about 5-7 minutes. Remove and set aside.
- Add another tbsp of oil and then add the crimini mushrooms. Sauté until golden brown.
- To the skillet, add the minced garlic and the tbsp of miso paste. Stir to coat the mushrooms.
- Add the butter and when melted, pour in the cream. Bring to a gentle simmer and turn the heat to medium/low, allow to simmer for 5-7 minutes, stirring frequently.
- Add in the grated parmesan cheese with the heat on low, stirring to combine. Add the pepper and taste to see if it needs salt (parmesan and miso are both high in salt).
- Squeeze in the lemon juice and add the cooked pasta. If needed, pour in the pasta water in increments to get desired sauce consistency.
- Serve the pasta garnished with the shiitake mushrooms & chopped parsley.