I have a question about the recipe "Miso-Mushroom Pasta" from Yi Jun Loh. What type of cream do you use? Light 20%, Heavy 35%? or something else?
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I think a lot of this will come down to your own personal preference.
Admittedly over 90% of my cooking is done without following recipes, and I have not made this particular preparation.
That said, if I were to make something similar I might use a lighter cream since I am simply not enthralled with pastas with rich cream sauces. But some people here adore gutbuster dishes.
The supplied photograph does not show a dish with a thick unctuous cream sauce, so I'm thinking that something that ends up with a lighter result is what the author intended.
Anyhow best of luck.
Considering the recipe calls for 1/2 cup i would use the lighter option, i think to much of a heavy high fat cream will hide some of the mushroom flavor