Mushroom Miso Bucatini

This one goes out to the folks that bought mushrooms and dont know what to do with them. We have all been there. I bought 4 types of mushrooms on accident (adding to my Whole Foods virtual cart without double checking is a bad habit of mine!) so here’s something very umami forward (or shall I say Four -ward?) and easy to whip up!

Ingredients

3 tbsp olive oil

2 shallots (minced)

5 cloves of garlic (minced)

3-4 cups of mushrooms (chopped; I used shiitake, oyster, maitake & pioppino)

1/4 cup miso paste

1 tsp red pepper (if you like spice, add more)

1 cup dry white wine (I used half mirin and half sherry)

1/4 cup pecorino romano or parmesan cheese

2 tbsp unsalted butter

1 cup heavy cream

zest of 1 lemon

1 egg (whisked)

bucatini or pasta of your choice

salt and pepper to taste

Optional items:

11- 12 in cast iron skillet

Method

1. Heat your oil on medium. Saute the shallots for 2 minutes or until aromatic. Saute garlic for 1 minute.

2. Add in mushrooms (in batches if you have a small pan), stir and cook for 5-8 minutes or until they release their water.

3. Stir in miso and red pepper flakes if using until caramelized.

4. Stir in white wine and cook off alcohol for 3-4 minutes.

5. Lower heat to low and stir in butter until melted. Add in cream, lemon zest, half of the parm then remove from heat and set aside. Taste for salt and pepper.

6. Cook pasta according to directions, reserving 1/2 cup of pasta water.

7. Toss pasta, mushroom sauce and egg on low (make sure to toss and only bring the temperature up a little bit so you do not scramble the egg! Drizzle in pasta water to thin it out as needed.

8. Serve with additional cheese, red pepper flakes and enjoy!