30-Minute Miso Mushroom Bucatini Recipe
This 30-Minute Miso Mushroom Bucatini is a creamy, savory pasta dish featuring a rich miso-infused mushroom sauce. Combining exotic mushrooms sautéed to caramelized perfection and a blend of miso paste, butter, garlic, and cheese, this recipe offers an indulgent yet comforting experience, perfect for a quick weeknight dinner or a special meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Japanese Fusion
Ingredients
Scale
Pasta
- 1 lb dried bucatini
Mushrooms
- 1.5 lb mixed mushrooms (shiitake, maitake, chanterelle, and/or oyster), chopped or pulled into bite-size pieces
- 4 tsp olive oil
- Salt, to taste
- Cracked black pepper, to taste
Sauce
- 1/4 cup yellow miso paste
- 2 tbsp minced garlic
- 1/2 cup butter
- 2 cups reserved pasta water
- 1 cup heavy cream
- 1/2 cup pecorino romano, grated
- 1/2 cup parmesan, grated
- 1 scallion, finely chopped (for garnish)
Instructions
- Cook the Mushrooms: Heat a large skillet or wok over medium-high heat and add the mushrooms without oil. Sauté them for about 5 minutes, allowing brown charring to develop. Avoid overcrowding the pan to prevent steaming; cook in batches if needed. When mushrooms are nearly done, add 1-2 tsp olive oil, season with salt and cracked black pepper, and sauté for another minute. Transfer cooked mushrooms to a bowl.
- Cook the Pasta: Bring a large pot of water to a boil and generously salt it with kosher salt. Cook the bucatini until al dente according to package instructions. Reserve 2 cups of pasta water before draining and set aside.
- Make the Miso Mushroom Sauce: While pasta water is hot, whisk miso paste into a cup of reserved pasta water until fully dissolved. In a large skillet over medium heat, melt butter and sauté minced garlic for about 30 seconds. Add sautéed mushrooms, the miso-pasta water mixture, and heavy cream. Bring sauce to a gentle boil, then reduce heat to low and simmer for 2 minutes until thickened.
- Finish the Sauce: Turn off heat and stir in grated pecorino romano until melted and incorporated. Add the cooked bucatini to the skillet, tossing to coat pasta well with the sauce. If sauce thickens too much, add additional reserved pasta water to adjust consistency.
- Plate and Serve: Serve the pasta garnished with grated parmesan and finely chopped scallions. Enjoy immediately for the best flavor and texture.
Notes
- Do not add oil when initially sautéing mushrooms to ensure proper browning and avoid steaming.
- Cooking mushrooms in batches prevents overcrowding and promotes better texture and flavor.
- Reserve pasta water to adjust sauce consistency; it helps to thin the sauce while maintaining flavor and creaminess.
- Use a mix of mushrooms for depth of flavor but shiitake, maitake, chanterelle, or oyster mushrooms work best.
- Serve immediately; the sauce thickens further as it stands.
Keywords: miso mushroom bucatini, creamy mushroom pasta, miso pasta sauce, shiitake mushroom pasta, quick vegetarian dinner
