200g (7 oz) dried spaghetti
50g (1.7 oz) unsalted butter
400g (14 oz) mixed mushrooms, cut into rough chunks (e.g. shitake, oyster, shimeji, enoki)
3 garlic cloves, finely chopped
3 tbsp miso paste*
½ cup finely sliced spring onion
¼ cup grated parmesan, plus extra to serve
salt
Bring a large pot of water to the boil and season generously with salt. Add your pasta and allow to cook while you get started on the mushrooms.
Heat the butter in a large, deep frying pan over medium-high heat. When the butter starts to foam, add the mushrooms (if you’re using enoki, leave them out until the end). Let the mushrooms brown without tossing them for a couple of minutes. Then toss and coat with the butter for another couple of minutes or until starting to turn golden. Then add the garlic and cook for another minute.
Add the miso paste and 1 cup of the pasta cooking water. Swirl around until the miso dissolves. When your pasta is cooked, add drained pasta to the pan of mushrooms and swirl and toss until the sauce has thickened. Add the enoki and parmesan and toss.
Pile into bowls and top with a little extra grating of parmesan.
Notes:
– I use a white miso paste also known as ‘shiro miso’. It’s commonly found in the Asian aisle at most supermarkets or from an Asian grocer.
