This Japanese-style Miso Mushroom Spaghetti is full of umami flavors with creamy texture. It is simple and easy to make and it is healthy and delicious.
3tbsp/ 45 g Unsalted Butter, softened at room temperature
1tspLight Soy Sauce
1/2tspSugar
400gmixed Mushrooms (White, Oyster, Chestnut, and Shiitake)
5Garlic Cloves, finely chopped
2tbspVegetable Oil
1/4cupParmesan Cheese, grated
2Green Onions, chopped
1cupreserved Pasta Cooking Water
Pinches of Salt
Pinches of Black Pepper
Instructions
In a small bowl, mix together softened butter, Yuzu Miso Paste, Light Soy Sauce, and Sugar. The miso butter paste is ready. Set aside.
Bring a large pot of water to boil and add enough Salt. Add in the Spaghetti and cook until al dente according to the package instruction.
In a pan, add in the Vegetable Oil, on high heat. Add in the Mushrooms. Sauté for a few minutes until lightly brown. Season with Salt and Pepper. Remove and transfer Mushrooms to a bowl.
In the same pan, turn the heat to medium-low. Add in the miso butter paste and Garlic. Stir well to combine. Then add in the Pasta Cooking Water. Continue to stir until the Miso dissolves.
When the Spaghetti is ready, add the Spaghetti directly to the pan along with the cooked Mushrooms. Toss everything well until the sauce has thickened.
Add in the Parmesan Cheese. Toss well again. More Parmesan Cheese if desired. Then add in the Green Onions. Gently mix well.
Transfer to serving plate. Sprinkle extra Green Onions and Parmesan Cheese for garnish. Ready to enjoy!
Video
Notes
Traditional White or Red Miso Pastes can also work in this recipe. But Yuzu Miso Paste is definitely something quite special and different for you to try. :)