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.
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1 comment
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I just HAD to tell you that I made this tonight and it is the best version of pasta like this that I’ve ever had. Me and my sister are loving it, thanks for the addition to my rotation of pastas!
1 comment
Kim
I just HAD to tell you that I made this tonight and it is the best version of pasta like this that I’ve ever had. Me and my sister are loving it, thanks for the addition to my rotation of pastas!