30-Minute Miso Mushroom Bucatini

30-Minute Miso Mushroom Bucatini

4 servings

Ingredients

  • dried bucatini
    1 lb
  • shitake

    maitake, chanterelle, and/or oyster mushrooms, hen of the woods

    1 ½ lb
  • yellow miso paste
    ¼ c
  • minced garlic
    2 tbsp
  • butter
    ½ c
  • pasta water
    2 c
  • pecorino romano

    grated

    ½ c
  • parmesan

    grated

    ½ c
  • heavy cream
    1 c
  • scallion

    finely chopped

    1
  • olive oil
    4 tsp
  • salt + cracked black pepper

Directions

Cook the mushrooms

  1. 1

    Set a large skillet or wok over medium-high heat.

  2. 2

    Add the mushrooms to the hot skillet. (Do not add oil!). Sauté the mushrooms for about 5 minutes until they develop brown charring. TIP: Make sure not to overcrowd the pan to prevent the mushrooms from steaming. Depending on the size of your skillet, you may have to cook the mushrooms in batches.

  3. 3

    When the mushrooms looks about done, add about 1-2 tsp of olive oil to the mushrooms and season them with salt and black pepper. Sauté the mushrooms for one last minute and then transfer them to a bowl.

Cook the pasta

  1. 1

    Bring a large pot of water to boil. Generously season the water with kosher salt and then cook the pasta al dente.

  2. 2

    Reserve two cups of pasta water and set aside.

Make the miso mushroom sauce

  1. 1

    While the pasta water is still hot, add the miso to a cup of pasta water and whisk until all the miso paste has dissolved.

  2. 2

    Set a large skillet over medium heat and add the butter. Once the butter has melted, add the minced garlic and sauté for about 30 seconds. Then add in the sautéed mushrooms, miso-pasta water and heavy cream. Bring the sauce to a gentle boil and then reduce the heat to low. Simmer the sauce for about 2 minutes until it thickens.

  3. 3

    Then turn off the heat and add the grated pecorino. Stir until the pecorino is melted into the sauce.

  4. 4

    Then add the cooked bucatini to the sauce and stir until the pasta is well coated. TIP: The sauce may thicken further once you add the bucatini. If so, add additional pasta water to thin out the sauce.

  5. 5

    Plate the pasta and garnish with grated parmesan and scallions. Serve immediately. Enjoy!

30-Minute Miso Mushroom Bucatini

30-Minute Miso Mushroom Bucatini

4 servings

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About this Recipe

Looking for a weeknight dinner that feels gourmet but comes together efficiently? This 30-Minute Miso Mushroom Bucatini is your answer, delivering sophisticated flavors and hearty satisfaction to your table.

The magic of this recipe lies in the savory depth of yellow miso paste combined with a medley of earthy mushrooms, creating an umami-rich sauce that clings beautifully to hearty bucatini pasta. It’s a testament to how bold, complex flavors can be achieved swiftly, making it perfect for busy evenings without sacrificing taste.

Imagine tender bucatini coated in a velvety, rich sauce. Each bite offers the savory depth of miso, the earthy chewiness of assorted mushrooms like shitake, maitake, chanterelle, or oyster, balanced by the creamy tang of Pecorino Romano and Parmesan. The heavy cream adds a luxurious body, while a hint of garlic and a sprinkle of fresh scallions brighten the entire dish. This is a comforting, deeply satisfying dinner for four, designed to impress with minimal effort.

Feeling adventurous with your fungi? This dish welcomes a variety of mushrooms—feel free to use a blend of shitake, maitake, chanterelle, and/or oyster mushrooms to explore different textures and flavors. For a different cheesy note, you could swap the proportions of Pecorino Romano and Parmesan based on your preference for sharper or milder profiles. If you don't have fresh scallions, a sprinkle of fresh chives would offer a similar delicate onion flavor.

This Miso Mushroom Bucatini makes a wonderful, hearty dinner on its own, perfect for a cozy weeknight or a relaxed weekend meal. A simple green salad or some crusty bread would complement its richness beautifully.

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