Name: Miso Mushroom Rigatoni
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 200g rigatoni; 300g mixed mushrooms (sliced); 2 tbsp white miso paste; 2 tbsp unsalted butter; 2 cloves garlic (minced); 30g Parmigiano-Reggiano (grated); Extra virgin olive oil; Salt; Flat-leaf parsley to finish

Recipes

Miso Mushroom Rigatoni

By littlelane

A creative Italian-Japanese fusion pasta: umami-rich white miso butter tossed with wild mushrooms and bronze-cut rigatoni. The miso adds incredible savoury depth without announcing itself the result tastes unmistakably Italian but with a mysterious richness. Ready in 25 minutes, this recipe proves two great food cultures can collaborate beautifully. Finish generously with parmesan and black pepper.

LL

Written by

littlelane

Ingredients list:

5 cloves of garlic
1 bunch of parsley (leaves and stem split)
~500g of mushrooms
3-4 tbsp heavy cream
3 tbsp miso paste
8 tbsp hot water
A bunch of chives
300g of rigatoni
Pasta water
Olive oil
EVOO

Directions:

Difficulty: Easy
Feeds: 3 people
Cooking time: 30 minutes

Prepare the Mushrooms: Remove the stalks and slice the caps into chunky pieces. Split the stalks in half.
Slice the Aromatics: Roughly slice the garlic cloves and finely slice the chives.
Prep the Parsley: Separate the leaves from the stems. Roughly chop the leaves and keep the stems whole.
Boil the Pasta: Cook rigatoni in salted water until al dente. Reserve some pasta water before draining.
Make the Miso Slurry: In a small bowl, mix miso paste with hot water until smooth and combined. Set aside.
Sweat the Mushrooms: Heat a dry pan (no oil) on high. Add the mushrooms and cook to release their moisture. Midway through, add the parsley stems.
Brown the Mushrooms: Once the moisture has evaporated, add olive oil and cook until mushrooms are browned. Remove from the pan and set aside.
Sauté the Aromatics: In the same pan, add more olive oil and the sliced garlic. Soften slightly without browning, then return the cooked mushrooms to the pan.
Form the Sauce: Add in the miso slurry and let it reduce. Stir in heavy cream and loosen with reserved pasta water.
Toss the Pasta: Add cooked rigatoni to the pan. Season to taste and mix in chopped parsley leaves.
Plate & Garnish: Serve immediately, finishing with a drizzle of extra virgin olive oil and the sliced chives.