Quick and Easy Miso Mushroom Pasta Recipe

Vegetarian miso and shiitake mushroom pasta (spaghetti) with snipped chives.

Quick and Easy Miso Mushroom Pasta Recipe

This miso mushroom pasta recipe sounds like an odd fusion of flavours, but it works exceptionally well. Japanese white miso, soy sauce and yuzu ponzu sauces are mixed with British mushroom ketchup and butter to form a sauce for the shiitake mushrooms before being served with Italian spaghetti and fresh chives.

Course Main Course

Cuisine European

Diet Vegetarian

Keyword japanese mushroom pasta, miso mushroom pasta, miso mushroom spaghetti

Prep Time 10

Cook Time 12

Total Time 22

Servings Servings

Calories 676kcal

Author Brian Jones

Ingredients

For the Sauce:

1 tablespoon White Miso Paste
1 tablespoon Light Soy Sauce
½ tablespoon Ponzu Yuzu Sauce
1½ tablespoon Mushroom Ketchup

For the Pasta:

200 g Spaghetti 7oz
50 g Butter 3 tablespoon
2 Garlic Cloves
250 g Shiitake Mushrooms 9oz
1 teaspoon Dark Soy Sauce
Snipped Shives for Garnish
Salt for Boiling Pasta

Instructions

Bring a 20cm or 8" saucepan of salted water to a boil, I only use 1 teaspoon of salt in a pan this size in this recipe because we have plenty of salt in the sauce.
Combine the ingredients for the sauce in a small bowl and set aside.
Peel the garlic cloves and finely dice them.
Cut the stems from the shiitake mushrooms (do not discard them, they make a great stock, freeze them instead), then cut the caps into 2-3mm (⅛") thick slices.
Snip the chives.
Add the pasta to the boiling water and cook it until al dente.
Heat a 25cm or 10" frying pan over a medium-high heat, add two-thirds of the butter.
Once the butter begins to foam, add the garlic, cook for 15 seconds, then toss in the shiitake mushrooms and cook for 3-4 minutes.
Add the sauce to the mushrooms, reduce the heat to low, stir and keep warm until the pasta has cooked.
Drain the pasta, reserving a little of the cooking water, add the pasta to the mushrooms with the remaining butter, dark soy sauce, toss to coat and stir through as much of the cooking water required to form a nice silky coating.
Serve sprinkled with the snipped chives.

Nutrition