Creamy Miso Mushroom Spaghetti - Marion's Kitchen

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Cut the base off shimeji mushrooms and tear oyster mushrooms by hand into larger pieces.

Slice king mushrooms into bite-sized pieces and remove the tough stems from shiitake mushrooms before slicing them.

Leave enoki mushrooms separate to add at the last minute to avoid overcooking.

Heat butter and a little vegetable oil in a skillet until foaming, then add the prepared mushrooms with a little salt.

Let the mushrooms sit to develop color, then turn them to caramelize evenly.

While mushrooms are cooking, heavily salt a pot of boiling water and add spaghetti to cook until al dente.

Once mushrooms are colored, add minced garlic to the skillet.

Add white miso paste to the mushrooms and scoop some foamy pasta water to help make the sauce.

Cook the spaghetti until just before al dente, then transfer it directly to the skillet with the mushrooms.

Stir everything together, allowing the pasta to soak up the sauce until creamy.

Add enoki mushrooms and grated Parmesan cheese, mixing until combined.

Serve the pasta in a bowl with an additional sprinkle of Parmesan on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens