Miso Mushroom Spaghetti
Miso Mushroom Spaghetti is a delightful fusion dish that marries the earthy flavours of miso with the comforting essence of pasta. Perfect for a weeknight dinner or a cozy gathering, this dish showcases the versatility of mushrooms and the unique taste of miso, making it a favourite among both pasta lovers and those exploring plant-based options.
Ingredients
- 600g mixed mushrooms
- 10 cloves of garlic
- 1 tsp chilli flakes
- 1 tbsp black pepper
- 5 egg yolks
- 150g pecorino
- 2 tbsp white miso paste
- 500g spaghetti
Step 1
Crumble up the mushrooms into a pan and add in a big glug of oil, chilli flakes, black pepper and ½ tsp salt. Brown the mushrooms for 10-15 mins until the water has evaporated out and the mushrooms are very brown.
Step 2
Cook your spaghetti. Meanwhile thinly slice the garlic.
Step 3
Grate the pecorino with the star bits of the box grater - or blitz to dust.
Step 4
Whisk the pecorino, egg yolks, and miso paste with 1/2 cup of pasta water.
Add another glug of oil to the pan, and the garlic and cook for 5 mins and then add in a splash of pasta water to stop it from cooking.
Step 5
Turn off the heat, and add the cooked spaghetti and the egg yolk mixture. Mix vigorously until it's all emulsified adding more pasta water to make a thick glossy sauce.
Serve with more pecorino and black pepper.
