Miso-Mushroom Pasta

August 21, 2018

Test Kitchen-Approved

Author Notes: I learnt to make this dish at Table & Apron, a restaurant I worked at in Malaysia. From day one at the restaurant, this dish fast became my ultimate comfort food, and I’m known to sneak in a few mouthfuls of it during those long kitchen services (all in the name of quality control of course). Despite being a restaurant-worthy dish though, all that is needed for the dish is 30 minutes and a few simple steps, making it very feasible for weekday dinners! Yi Jun Loh

Serves: 2
Prep time: 10 min
Cook time: 20 min


  • 7 ounces dried pasta, such as bucatini
  • 4 ounces mushrooms (I use an equal mix of shimeji, eryngii, and oyster mushrooms, but most other combinations are good too)
  • 2 tablespoons vegetable oil
  • 1 teaspoon sherry vinegar, or white wine vinegar
  • 2 teaspoons red miso paste
  • 3 tablespoons butter, softened
  • 5 garlic cloves
  • 1/2 cup heavy cream
  • 1 stalk of scallion, finely sliced
  • 1 pinch salt
  • 1 pinch black pepper
In This Recipe


  1. Bring a large pot of water to a rolling boil. Season generously with salt until it's nearly as salty as the sea, then add dried pasta. Cook the pasta until just under al dente (a minute less than on its package directions), then drain the pasta and set aside.
  2. Chop or pull apart the mushrooms into large, bite-sized chunks. Then, heat a large skillet over high heat with a tablespoon of vegetable oil, and sauté the mushrooms for 3-5 minutes until nicely browned. When they are done, add a little sherry vinegar to the pan with the mushrooms, give them a little toss, and set aside. It’s best to cook the mushrooms in 2-3 batches and not overcrowd the pan to allow them to brown evenly.
  3. To start on the sauce, whisk the red miso paste and butter together in a small bowl until it comes together to form a smooth, fluffy paste.
  4. In a medium saucepan, add the minced garlic and a tablespoon of oil, and stir-fry over medium heat for 30 seconds to a minute until fragrant. Add in the sautéed mushrooms. Then, add in the miso-butter mixture and cream, and bring this sauce to a boil, stirring gently. Finally, add the cooked pasta into the sauce, and stir until the pasta is well coated. Salt it to taste, and cook for 1-2 minutes until the pasta is al dente, then remove from the heat.
  5. Portion the pasta into two bowls, and top with sliced scallions and freshly cracked black pepper.

More Great Recipes:
Pasta|Asian|Milk/Cream|Mushroom|Sherry|Vinegar|Miso|Vegetable|Green Onion/Scallion|Stir-Fry|Vegetarian|Entree

Reviews (59) Questions (1)

59 Reviews

Roy C. November 7, 2018
O.M.G. incredible flavors! I wouldn't change a thing. Love this recipe. Gentle reheat makes for great leftovers. Thanks!
nonniedb November 6, 2018
Delicious. I used white miso, but I think it would be better with the red miso.
lich November 4, 2018
Any ideas or suggestions on what side dish to make with this. I'm starting to make more meatless meals for my family, but I know they will want a side with this meal. Thank you!
lynne November 4, 2018
Nice salad does it for us, its really filling. Some peas might be good if you feel you need them, but I’d avoid anything in a sauce or gratineed.
Darian November 4, 2018
A popular side for Asian food at our house is sugar snap peas. Lightly saute over medium high heat in a little sesame oil, toward the end add some powdered ginger, then deglaze with lemon juice.
Danielle November 3, 2018
This isn’t a review because I turned the recipe vegan. I’m just here to tell you that you can sub olive oil for the butter and almond milk for the cream and it’s still super tasty. I’d recommend not using any of the pasta water for starch if you’re doing this as the milk is already more watery than the cream.
Laura October 25, 2018
We just made this tonight and it was great! I used brown miso because that was all I could find. Doubled the recipe and the leftovers will be great! I used bucatini but think any type pasta or noodles would be great. Sending it on to my daughters to try.
Crystal October 25, 2018
Making this tonight. How well does this “hold”? Sounds like I’d want leftovers, but not sure it will re-heat well.
lynne October 25, 2018
i'd think a light reheat in the microwave and a good stir to remix any coagulated sauce would do the trick.
lynne October 25, 2018
I bet the mushroom filling could be used for crepes, maybe with a few peas in there...
Darian October 25, 2018
This was fantastic! Both my husband and daughter immediately wanted to add it to their "favorites" list. I rehydrated dried mushrooms, used a 12oz box of bucatini, and doubled the sauce ingredients. It was perfect for the three of us.
Barbara H. October 23, 2018
So good it's hitting the weekly rotation: Miso-Mushroom Mondays! Our daughters loved it!
Nichole October 22, 2018
Made this tonight and my 8 year old who is iffy about mushrooms had 2 servings and asked me to save him some leftovers. That’s a pretty high compliment in this house. Thanks for sharing!
laura G. October 21, 2018
Absolutely delicious. I used heavy cream but it's too rich to make frequently. I think I'll try experimenting with some of the other commenters' suggestions to replace the cream to make it less of a guilty pleasure.
Suzanne B. December 30, 2018
Just read your review of the Miso- Mushroom pasta and wonder how using half and half would work to replace the cream. Think I'll try that.
lynne October 20, 2018
Fantastic recipe. I substituted half whole milk, half cream, and added a tbsp of homemade shio koji in addition to the aka miso. Used lions mane, oyster and maitake mushrooms and doubled the portions. Made with Papardelle. Absolutely delicious. The little bite of sherry vinegar in the mushrooms adds a really welcome brightness. Been looking for something vegetarian i can do for a dinner party and this would fit the bill.
Tawnya D. October 20, 2018
Surprisingly cheesy tasting but surprise! No cheese! Nice recipe.
Rendang E. October 16, 2018
I’m usually a little suspicious of fusion food, but this was delicious. It’s definitely going into my rotation. I think next time I’ll double the mushrooms. Thanks!
Author Comment
Yi J. October 20, 2018
Glad you liked it! And I agree, fusion does get a bad rep. But there are some real gems to be found in blending ingredients from different cultures too! :D
Kelly October 16, 2018
Quite nice. I was concerned it would be too, too because of the red miso, but it was perfectly balanced. Used crimini mushrooms as I had them on hand, but I'm sure a mix of wild would be even better. Used half-n-half instead of cream for the same reason. Did not add green onion/scallion as I find it overwhelms more delicate flavors.
lydia.sugarman October 19, 2018
I used some freeze-dried chives for the same reason. Would've used fresh if I had them. Worked out very well.
constance October 16, 2018
Thank you. Delicious!<br />New recipe added to the arsenal. Looking forward to experimenting as this is a fantastic base recipe!
Renee D. October 16, 2018
I am currently on the keto diet so I substituted shiratake spaghetti for the pasta. I also didn’t have miso paste so googled and it psaid tahini is not an equal substitution but a substitution non the less. It was delicious. Next time I go shopping I plan to look for miso paste so I can try it the way it was intended. Thanks for the recipe 😀 quick, easy and delicious!!!!
Author Comment
Yi J. October 20, 2018
Thanks so much, glad you liked it Renee!
sheilaraber October 16, 2018
Recipe sounds wonderful, but I can't get red miso near me. I realize that the taste won't be the same, but substitutions, please.
Author Comment
Yi J. October 20, 2018
Some people from the community have tried using white miso and it seems to work nicely too. Do try it out!
janet T. October 16, 2018
Is there an enormous difference in flavor between mushrooms that have a “nice golden sear” and those that haven’t been sautéd separately in the pan? When I have a lot to cook, I confess to crowding the pan (!), but that doesn’t seem to matter too much. Maybe we just have uneducated palates.
Author Comment
Yi J. October 20, 2018
Oh when you crowd the pan a little too much, the mushrooms will tend to steam rather than sear. Searing just gives the mushrooms a little caramelized bite, which is always a good thing. But yes I admit that when I'm in a hurry I do crowd the pan too, so you're not alone! :P
David J. October 15, 2018
I love this recipe!<br />I made it vegan by blending 125g silken tofu with a dash of soy milk, and used a vegan butter.. The flavours blew my mind!
Author Comment
Yi J. October 20, 2018
Ooh that's genius! Glad you liked the recipe!