Welcome to What's Cooking, our version of a good old fashioned recipe exchange! Bonus points if you pair your dish with a Martha Stoumen wine, but we'll still love it regardless.
Our first recipe of the series comes from food blogger and home chef Liz F of Food With Liz. When she tagged us in a Reels of her Miso Mushroom Pasta, we knew we had to recruit her talent to kick off What's Cooking! Put your apron on, order a bottle of Post Flirtation White, and find the recipe below.
CREAMY MISO PASTA WITH CRISPY MUSHROOMS
TIME: 20 minutes
"I’m a huge fan of low-effort, high-reward weeknight dinner recipes. This creamy pasta is one of my favorite things to put together when I’m short on time—it’s bursting with umami from the mushrooms, parmesan, and the miso and can be dressed up for an impromptu dinner party or date night with a bottle of white wine (I paired mine with Martha Stoumen, Post Flirtation White 2021). Best of all, it comes together in under 20 minutes with little cleanup." —Liz
• 6-8 oz mushrooms of choice, torn into bite size bits (I recommend using maitake or oyster mushrooms if you can find them!)
• 7 oz dried pasta of choice (some favorites for catching all of the creamy sauce are bucatini, rigatoni, fusilli col buco)
• 2 tbsp butter of choice (I use Miyoko’s Vegan Cultured Butter here and it’s delicious)
• 1 tsp red miso paste
• 2 tbsp vegetable or avocado oil
• Pinch of freshly cracked black pepper
• Pinch of salt
• 2 1/2 tbsp all purpose flour
• 1/4 cup parmesan of your choice, plus more for topping (I used Violife vegan parmesan)
• 1 1/2 cups vegetable broth, or equivalent diluted from bouillon of choice
In a large pot or pan, heat the two tablespoons of oil over medium heat. Place mushrooms so that they don’t overlap to give each piece space to brown evenly. Let mushrooms fry up until golden brown on the bottom, and flip and let them cook on the other side—about 3 minutes each side. Sprinkle with salt. When mushrooms are crispy and golden brown on both sides, remove from pan and transfer to a plate. Set to the side.
Bring a deep saute pan or a pot to medium heat. Melt the butter, and gradually whisk in the flour until fully mixed in with the butter. Crack fresh black pepper into the roux. Let the flour cook off for a minute on low heat to avoid burning. While whisking constantly, pour in the broth bit by bit—it will take a minute or two to become a smooth, creamy consistency. Turn heat to low.
Meanwhile, cook pasta in a large pot of (slightly) salted boiling water until al dente.
Just as the pasta is nearly done cooking, add in freshly grated parmesan and the miso paste and stir until smooth, removing from heat at this point. (I recommend mixing the paste with a tiny splash of water so it is easier to stir into the pasta sauce) The miso paste is added at this last step because high heat destroys both its flavor and probiotics.
Add in the pasta and stir until sauce coats every noodle. Plate and top with crispy mushrooms and optionally additional parmesan.