30-Minute Miso Mushroom Bucatini Recipe
This 30-Minute Miso Mushroom Bucatini is a creamy, umami-packed pasta dish featuring a medley of sautéed wild mushrooms combined with a luscious miso-infused sauce. The blend of yellow miso paste, butter, garlic, and heavy cream creates a rich, savory coating for al dente bucatini pasta, finished with a sprinkle of pecorino romano, parmesan, and fresh scallions for a perfect balance of flavors and textures.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
Ingredients
Pasta
- 1 lb dried bucatini
- 2 cups pasta water (reserved)
- salt (kosher salt for pasta water)
Mushrooms
- 1.5 lb shiitake, maitake (hen of the woods), chanterelle, and/or oyster mushrooms, chopped or pulled into bite-size pieces
- 4 tsp olive oil, divided
- salt and cracked black pepper (to taste)
Sauce
- 1/4 cup yellow miso paste
- 2 tbsp minced garlic
- 1/2 cup butter
- 1 cup heavy cream
- 1/2 cup pecorino romano, grated
- 1/2 cup parmesan, grated
- 1 scallion, finely chopped
Instructions
- Cook the Mushrooms: Heat a large skillet or wok over medium-high heat without oil. Add the mushrooms in a single layer and sauté for about 5 minutes until they develop brown charring, ensuring not to overcrowd to prevent steaming. If necessary, cook in batches. When nearly done, drizzle 1-2 teaspoons of olive oil over the mushrooms, season with salt and cracked black pepper, and sauté for an additional minute. Transfer mushrooms to a bowl and set aside.
- Cook the Pasta: Bring a large pot of water to a rolling boil. Generously season with kosher salt. Add the bucatini and cook until al dente, following package instructions. Reserve 2 cups of the pasta cooking water before draining the pasta.
- Make the Miso Mushroom Sauce: While the reserved pasta water is still hot, whisk the yellow miso paste into 1 cup of the pasta water until fully dissolved. In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the sautéed mushrooms, miso-water mixture, and heavy cream. Bring the sauce to a gentle boil, then reduce heat to low and simmer for approximately 2 minutes until slightly thickened.
- Finish the Sauce and Combine: Turn off the heat and stir in the grated pecorino romano until melted and fully incorporated into the sauce. Add the cooked bucatini to the skillet and toss until the pasta is well coated with the sauce. If the sauce becomes too thick, gradually add more reserved pasta water to reach desired consistency.
- Serve: Plate the pasta and garnish with grated parmesan and finely chopped scallions. Serve immediately and enjoy the rich, savory flavors of this miso mushroom bucatini.
Notes
- Do not add oil when initially sautéing mushrooms to encourage browning rather than steaming.
- Cook mushrooms in batches if necessary to avoid overcrowding and ensure proper caramelization.
- Reserve pasta water for adjusting sauce consistency and incorporating the miso paste.
- Add pasta water gradually to avoid making the sauce too thin.
- This dish is best served immediately for optimal texture and flavor.
