Creamy Mushroom Pasta with Garlic-Miso Butter

• total time: 40 minutes

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

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.

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.

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.

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.

Notes

Heavy

Nutrition

• Calories: 516 kcal
• Total Fat: 35 g
• Saturated Fat: 12 g
• Unsaturated Fat: 0 g
• Cholesterol: 43 mg
• Sodium: 903 mg
• Total Carbohydrate: 41 g
• Dietary Fiber: 5 g
• Total Sugars: 6 g
• Protein: 10 g