Introduction

This 30-minute miso mushroom bucatini is a deliciously creamy and savory pasta dish that highlights earthy mushrooms and umami-rich miso. Perfect for a quick weeknight dinner, it blends rich dairy with the deep flavors of shiitake, maitake, chanterelle, and oyster mushrooms.

A white bowl filled with a small mound of thick spaghetti noodles coated in a light creamy sauce, mixed with thin, dark brown and white striped mushroom slices spread throughout the pasta. The dish is garnished with scattered small green onion rings on top and around the noodles. The bowl rests on a bamboo mat with a pair of wooden chopsticks placed nearby. In the background, there is a white bowl with green herbs, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb dried bucatini
1.5 lb shiitake, maitake (hen of the woods), chanterelle, and/or oyster mushrooms, chopped or pulled into bite-size pieces
1/4 cup yellow miso paste
2 tbsp minced garlic
1/2 cup butter
2 cups pasta water
1/2 cup grated pecorino romano
1/2 cup grated parmesan
1 cup heavy cream
1 scallion, finely chopped
4 tsp olive oil
Salt and cracked black pepper

Instructions

Step 1: Set a large skillet or wok over medium-high heat. Add the mushrooms to the hot skillet without any oil. Sauté for about 5 minutes until they develop brown charring. Avoid overcrowding the pan by cooking in batches if needed to prevent steaming.
Step 2: When the mushrooms are nearly done, add 1-2 teaspoons of olive oil and season with salt and cracked black pepper. Sauté for an additional minute, then transfer the mushrooms to a bowl.
Step 3: Bring a large pot of water to a boil and generously season with kosher salt. Cook the bucatini until al dente. Reserve 2 cups of pasta water and set aside, then drain the pasta.
Step 4: While the pasta water is still hot, whisk the yellow miso paste into a cup of the reserved pasta water until fully dissolved.
Step 5: Heat a large skillet over medium heat and melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant.
Step 6: Add the sautéed mushrooms, miso-pasta water mixture, and heavy cream to the skillet. Bring to a gentle boil, then reduce heat to low and simmer for about 2 minutes until the sauce thickens slightly.
Step 7: Remove from heat and stir in the grated pecorino romano until melted into the sauce.
Step 8: Add the cooked bucatini to the sauce and toss to coat thoroughly. If the sauce thickens too much, add more reserved pasta water to achieve your desired consistency.
Step 9: Plate the pasta and garnish with grated parmesan and finely chopped scallions. Serve immediately and enjoy!

Tips & Variations

Use a mix of wild mushrooms for more complex flavor and texture.
If yellow miso isn’t available, white miso can serve as a milder substitute.
For a vegan version, substitute butter and cream with plant-based alternatives and omit the cheeses.
To enhance the garlic flavor, lightly roast the minced garlic before adding to the butter.
Reserve extra pasta water to adjust the sauce consistency as needed.

Storage

Store leftover miso mushroom bucatini in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, adding a splash of water or cream to loosen the sauce if it has thickened during storage.

How to Serve

A white bowl holds a serving of creamy pasta twisted into a small mound. The pasta is yellow with a smooth, glossy texture coated in a light brown cream sauce. Thin, wavy dark brown mushroom slices are mixed throughout, adding a slight crisp look to the dish. Bright green onion rings are scattered on top and around the pasta, adding fresh color contrast. The bowl sits on a wooden board with a bamboo mat underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta instead of bucatini?

Yes, you can substitute bucatini with spaghetti, linguine, or fettuccine. Just adjust the cooking time according to the pasta type.

Is miso paste salty? Should I reduce the added salt in the recipe?

Miso paste is naturally salty, so it’s best to season gradually and taste as you go. You can reduce added salt in the pasta water and sauce if you want to avoid oversalting.