Miso Mushroom Pasta

Featuring Shared Cultures Wild Foraged Leek Miso

Creamy, earthy, and deeply satisfying.

Caramelized mushrooms, garlic, and miso come together in a silky sauce that hugs every bite of pasta. Ready in under 30 minutes — weeknight-friendly, dinner-party-worthy.

Ingredients

• 8 oz dried pasta of choice (we used campanelle)
• ¾ cup dried mushrooms or 2–2½ cups fresh mushrooms
• 1 tbsp olive oil
• 2 tbsp butter, softened
• 4 cloves garlic, minced
• 2 tbsp Shared Cultures Wild Foraged Leek Miso
• ½ cup heavy cream
• ⅓ cup parmesan cheese, finely grated
• Salt + pepper, to taste
• Parsley, for garnish

Method

1. Prep the mushrooms:

• If using dried mushrooms, rehydrate in hot water for 15–20 minutes. Reserve the soaking liquid.
• Chop mushrooms into small pieces. Mince garlic.

2. Cook the pasta:

• Bring a large pot of salted water to a boil.
• Cook pasta until just under al dente. Reserve ½ cup pasta water. Set pasta aside.

3. Cook the mushrooms:

• In a large pan, heat 1 tbsp olive oil.
• Add mushrooms and sauté until lightly caramelized (about 5–7 minutes).
• Add garlic and cook for another 1–2 minutes.

4. Make the miso butter:

• In a small bowl, mix softened butter and Shared Cultures miso until smooth.

5. Build the sauce:

• Add miso butter to the pan and stir until melted and well combined.
• Pour in ½–¾ cup of the mushroom soaking liquid or reserved pasta water and the heavy cream.
• Stir and bring to a light simmer.

6. Finish the pasta:

• Add cooked pasta to the sauce and toss to coat.
• Turn off the heat, then stir in parmesan cheese until melted and creamy.

7. Taste and season:

• Season with salt and pepper as needed.
• Plate and garnish with chopped parsley and extra cheese, if desired.

8. To serve:

• Twirl onto plates and enjoy the creamy, umami goodness. Let us know which miso you used!

Recipe by @crazythickasians