Creamy Miso Pasta with Mushrooms Rich Umami Dinner

Instructions:

1. Bring a large pot of heavily salted water to a rolling boil. Cook the linguine according to package directions until al dente. Crucially, reserve at least 1 cup of the starchy cooking water before draining. Drain the pasta and set aside.
2. While the pasta cooks, heat the olive oil and butter in a large skillet over medium-high heat. Add the mushrooms and sauté without stirring for 3–4 minutes to achieve good browning. Continue cooking, stirring occasionally, until they brown deeply (about 8–10 minutes total).
3. Reduce heat to medium. Add the diced shallot and cook until softened (2 minutes). Add the minced garlic and cook for just 60 seconds until fragrant.
4. Pour in the white wine (if using) and let it bubble rapidly, scraping up any browned bits from the bottom of the pan, until the liquid is almost evaporated.
5. In a small bowl, whisk the miso paste thoroughly with about 1/4 cup of the reserved hot pasta water until it is completely smooth and there are no lumps.
6. Pour the heavy cream into the skillet and bring to a gentle simmer. Whisk in the miso slurry and black pepper. The sauce should thicken slightly.
7. Add the drained pasta directly into the skillet with the sauce. Toss vigorously. Add the grated Parmesan cheese and continue tossing, adding reserved pasta water, one tablespoon at a time, until the sauce emulsifies and clings beautifully to the pasta.
8. Taste and adjust seasoning (adding extra pepper if desired, but be cautious with salt due to the miso). Serve immediately, garnished generously with fresh parsley and extra Parmesan.