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We're in the kitchen with Yi Jun Loh, and today he is making a creamy, umami-rich miso mushroom pasta that comes together in a flash. With just three straightforward components-sautéed mushrooms, a miso sauce, and pasta-the key lies in adequately treating each ingredient, cooking them with the utmost care and respect, and allowing their flavors to develop and shine. GET THE RECIPE ►► f52.co/3WTO43o
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PREP TIME: 10 minutes
COOK TIME: 20 minutes
SERVES: 2
INGREDIENTS
7 ounces dried pasta, such as bucatini
4 ounces mushrooms (I use an equal mix of shimeji, eryngii, and oyster mushrooms, but most other combinations are good too)
2 tablespoons vegetable oil
1 teaspoon sherry vinegar, or white wine vinegar
2 teaspoons red miso paste
3 tablespoons butter, softened
5 garlic cloves
1/2 cup heavy cream
1 stalk of scallion, finely sliced
1 pinch salt
1 pinch black pepper
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