The "Mushroomiest" Pasta
ID: e2af451f...
An incredibly rich and savory pasta dish where mushrooms are transformed into a luscious cream sauce, enhanced with white miso, sherry, parmesan, and fresh tarragon.
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🍳 Cooking Flow
Sauté shiitake and oyster mushrooms with shallots and garlic, then deglaze with sherry. → Blend 2/3 of the mushrooms with butter, miso, and parmesan to create a smooth cream sauce. → Combine the mushroom cream with the remaining mushrooms, add cooked spaghetti, and toss. → Finish with lemon juice, fresh tarragon, more parmesan, pasta water, and seasonings before serving.
Cooking Steps
Brief Cooking Order
Sauté shiitake and oyster mushrooms with shallots and garlic, then deglaze with sherry. → Blend 2/3 of the mushrooms with butter, miso, and parmesan to create a smooth cream sauce. → Combine the mushroom cream with the remaining mushrooms, add cooked spaghetti, and toss. → Finish with lemon juice, fresh tarragon, more parmesan, pasta water, and seasonings before serving.
Introduction
An incredibly rich and savory pasta dish where mushrooms are transformed into a luscious cream sauce, enhanced with white miso, sherry, parmesan, and fresh tarragon.
Step 1
Stem and thinly slice 6 ounces of shiitake mushrooms and prep 4 ounces of oyster mushrooms.
Step 2
Heat oil in a pan, lightly salt the oil, and add the mushrooms. Sauté for 5 to 7 minutes to draw out moisture.
Step 3
Add the minced shallot and sauté for another 3 minutes.
Step 4
Crush in a clove of garlic and sauté for an additional 30 seconds.
Step 5
Deglaze the pan with 3 tablespoons of sherry, scraping up any browned bits from the bottom.
Ingredients List
Important Notes
Salting the cooking oil before adding mushrooms helps draw out their moisture more rapidly.
Blending part of the sautéed mushrooms with miso and butter creates a velvety, savory sauce without relying on heavy cream.
Using pasta cooking water (PCW) is essential to help emulsify the sauce and coat the spaghetti perfectly.
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