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30-Minute Miso Mushroom Bucatini

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This 30-Minute Miso Mushroom Bucatini combines earthy mushrooms, rich butter, and savory miso in a creamy, umami-packed pasta. It’s a comforting yet sophisticated dish perfect for an easy weeknight dinner.

Ingredients

1 lb dried bucatini

1.5 lb shiitake, maitake (hen of the woods), chanterelle, and/or oyster mushrooms, chopped or pulled into bite-size pieces

1/4 cup yellow miso paste

2 tbsp minced garlic

1/2 cup butter

2 cups reserved pasta water

1/2 cup parmesan, grated

1 cup heavy cream

1 scallion, finely chopped

4 tsp olive oil

Salt and cracked black pepper, to taste

Instructions

  1. Place a large skillet or wok over medium-high heat. Add the mushrooms to the dry, hot skillet without oil and sauté for about 5 minutes until deeply browned. Avoid overcrowding; cook in batches if needed. Add 1 to 2 teaspoons olive oil, season with salt and cracked black pepper, and sauté for 1 more minute. Transfer mushrooms to a bowl.
  2. Bring a large pot of water to a boil and season generously with salt. Cook the bucatini until al dente according to package instructions. Reserve 2 cups of pasta water before draining.
  3. Whisk the miso paste into 1 cup of the hot reserved pasta water until fully dissolved.
  4. In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant. Return the mushrooms to the skillet and pour in the miso mixture along with the heavy cream. Bring to a gentle boil, then reduce heat and simmer for about 2 minutes until slightly thickened.
  5. Turn off the heat and stir in the grated parmesan until melted and smooth. Add the cooked bucatini to the skillet and toss to coat evenly. Add additional reserved pasta water as needed to loosen the sauce.
  6. Serve immediately, garnished with extra parmesan and chopped scallions.

Notes

Substitute half-and-half for heavy cream for a lighter version.

Add a splash of soy sauce or a pinch of red pepper flakes for extra depth and subtle heat.

Spaghetti or linguine can be used instead of bucatini.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently with a splash of water or cream to restore the sauce’s creamy texture.

Freezing is not recommended as cream-based sauces may separate.

Nutrition

Find it online: https://recipesbyjanet.com/30-minute-miso-mushroom-bucatini/