Red miso adds an element of mystery to an otherwise traditional mushroom cream sauce. Its nutty, almost caramelized flavor is the perfect backdrop for the earthy profile of the mushrooms.
Ingredients
- 7 oz Scratch Pasta Co. semolina fusilli
- 6-8 oz mushrooms, brushed clean and sliced
- 2-4 tbsp olive oil
- 1 tsp sherry vinegar
- 1½ tbsp red miso paste
- 5 tbsp butter, softened
- 5 garlic cloves, minced
- ¾ cup heavy cream
- 1 scallion, ends trimmed, white and green segments finely sliced
- Salt and black pepper, to taste
Preparation
- Bring a large pot of water to a rolling boil. Season generously with salt and add fusilli. Cook the pasta until just under al dente (a minute less than on its package directions). Drain the pasta and set aside.
- Heat the olive oil in a large skillet over high heat. Sauté the mushrooms for 3-5 minutes, or until nicely browned. Add the sherry vinegar to the pan with the mushrooms, give them a little toss, and set aside.
- In a small bowl, whisk the red miso paste and butter together. Set aside.
- In a medium saucepan, add the minced garlic and a little more olive oil, and sauté over medium heat for 30 seconds, or until fragrant. Add in the sautéed mushrooms, followed by the miso-butter mixture and the heavy cream. Bring this sauce to a boil, stirring gently.
- Add the cooked pasta into the sauce, and stir until the pasta is well coated. Salt to taste, and allow to cook for 1-2 minutes, or until the pasta is al dente. Remove from the heat.
- To serve, portion the pasta into bowls and garnish with the sliced scallion and black pepper.
