Chicken Teriyaki
25 minEasy
Miso Butter Mushroom Pasta
Umami-packed mushrooms tossed with pasta in a miso-butter sauce. Meat-free, deeply savory, quietly luxurious.
- Prep time10 min
- Cook time20 min
- Total time30 min
- Servings3
- DifficultyMedium
- Calories540 kcal
Method
Instructions
- 1
Cook the pasta
10 minCook the pasta in generously salted boiling water until al dente. Reserve a cup of the cooking water before draining.
- 2
Brown the mushrooms
7 minHeat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the mushrooms in a single layer and cook, undisturbed, until deeply browned, 4–5 minutes, then toss and cook 2 minutes more. Season lightly.
Tip: Leave the mushrooms alone while they brown — moving them too soon makes them steam instead.
- 3
Build the sauce
2 minLower the heat to medium, add the remaining butter and the garlic, and cook until fragrant, 1 minute. Stir in the miso and 120 ml of pasta water, scraping up the fond, until smooth.
- 4
Toss and finish
2 minAdd the pasta to the skillet and toss until every strand is coated, adding more pasta water if needed. Taste and season, then finish with chives.
Tip: The sauce should coat the pasta loosely — add pasta water a splash at a time.
Cook smarter
Cooking Tips
- Tear, don’t slice, the mushrooms — ragged edges brown better and catch the sauce.
- Miso is salty, so taste before adding extra salt.
- White miso is mellow; brown/red miso is stronger — adjust the amount if you swap.
Make it yours
Ingredient Substitutions
No mixed mushrooms?
- Cremini
- Shiitake
- Button mushrooms
Shiitake bring the most umami; add a few even if using others.
No white miso?
- Red miso (use 1 tbsp)
- Tahini + a splash of soy sauce
No pappardelle?
- Tagliatelle
- Fettuccine
- Rigatoni
Leftovers
Storage & Reheating
How to store
Store in an airtight container.
How long it keeps
Keeps in the refrigerator for up to 3 days.
How to reheat
Reheat gently in a skillet with a splash of water to bring the sauce back to life.
Can you freeze it?
Not ideal — the sauce can separate on thawing. Best eaten fresh or within 3 days.
Build the plate
Serving Suggestions
- A crisp green salad
- Grated parmesan
- Toasted breadcrumbs
Good to know
Common Questions
What does miso do in a pasta sauce?
It adds deep, salty umami — like parmesan, but from fermented soy. It dissolves into the butter for a silky, savory sauce.
Can I use any mushrooms?
Yes, but a mix of cremini and shiitake gives the best depth. Button mushrooms work too; just brown them properly.
Is this recipe vegan?
Nearly — swap the butter for olive oil or vegan butter and it is fully plant-based.
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