Active Time:
30 mins
Total Time:
40 mins
Servings:
4 to 6

The mildly sweet and subtle umami notes of white miso, a savory Japanese paste, make this pasta dish an instant comfort food. The miso melts and mingles with garlic butter for a satisfyingly, lightly rich pasta. A touch of Dijon mustard adds a sharpness and hint of acidity to balance out the dish’s umami. Rather than slicing the mushrooms, we recommend tearing them into bite-size pieces and cooking them in two batches. This way, you get craggy, lightly crisp caramelized edges with a meaty chew. Squeeze fresh lemon wedges over the pasta before serving for extra brightness.

 

Frequently Asked Questions

  • What is white miso?

    White miso, also known as shiro miso, is a paste made from fermented soy beans and rice or barley. It is typically fermented for at least six months and has a milder, sweeter flavor than red miso. White miso can be found at most major grocery stores, Asian markets, or online.

  • What types of mushrooms can I use?

    We recommend adding hearty mushrooms to enhance the richness in this pasta, such as cremini, oyster, or hen-of-the-woods (maitake). These varieties brown nicely, become lightly crisp when sautéd, and they absorb the flavors of aromatics well. You can find cremini and oyster mushrooms year-round at any grocery store. Hen-of-the-woods mushrooms grow seasonally, typically appearing at grocery stores and farmer’s markets from late September through mid-November.

Notes from the Food & Wine Test Kitchen

Don’t be tempted to over-stir your mushrooms — the key to perfectly searing them is letting them sit in the pan until you see the edges just starting to brown. We recommend stirring just one to two times while they brown.

Suggested pairing

Try pairing this comforting pasta with a Chenin Blanc with apple and brioche aromas, such as Château d’Epiré Cuvée Spéciale Savennières.

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Ingredients

  • 1/2 cup olive oil, divided
  • 1 pound mixed fresh wild mushrooms (preferably cremini, oyster, and hen-of-the-woods), torn into bite-size pieces, divided
  • 2 teaspoons kosher salt, divided
  • 1/2 cup (4 ounces) dry white wine, divided
  • 1 pound uncooked linguine
  • 1/2 cup garlic cloves (from 2 heads), thinly sliced
  • 1/4 cup unsalted butter (2 ounces)
  • 2 large shallots, halved and thinly sliced (about 1 cup)
  • 1 tablespoon finely chopped fresh rosemary
  • 1/2 cup heavy cream
  • 3 tablespoons white miso
  • 2 tablespoons Dijon mustard
  • Grated Parmesan cheese
  • Lemon wedges, for serving

Directions

  1. Heat 2 tablespoons oil in a large skillet over medium-high. Add half of the mushrooms and 1 teaspoon salt; cook, stirring occasionally, until mushrooms are golden brown, 6 to 10 minutes. Add 1/4 cup wine; cook, stirring to release browned bits from bottom of skillet, until liquid is completely evaporated, about 1 minute. Transfer cooked mushrooms to a plate. Repeat process with 2 tablespoons oil, remaining half of mushrooms, remaining 1 teaspoon salt, and remaining 1/4 cup wine. Wash and dry skillet; set aside.

  2. Meanwhile, bring a large pot of salted water to a boil over medium-high. Add pasta, and cook according to package directions for al dente, 9 to 11 minutes. Reserving 2 cups pasta cooking liquid, then drain the pasta.

  3. Heat garlic, butter, and remaining 1/4 cup oil in the large skillet over medium. Cook, stirring often, until garlic is just starting to brown, 2 to 4 minutes. Add shallots; cook, stirring often, until shallots are softened and garlic is golden, 4 to 6 minutes. Add rosemary; cook, stirring constantly, for 30 seconds. Reduce heat to medium-low. Stir in heavy cream, miso, Dijon, and 1/2 cup reserved pasta cooking liquid until evenly combined.

  4. Add cooked pasta, mushroom mixture, and 1/2 cup reserved pasta cooking liquid to skillet with miso mixture. Cook, tossing constantly, until sauce evenly coats pasta, about 2 minutes, adding additional pasta cooking liquid, 1/4 cup at a time, as needed to thin sauce. Garnish with Parmesan, and serve with lemon wedges.