Miso mushroom pasta recipe below

1 box (16 oz) pasta of your choice
2 packs of mushrooms (I used 4 oz shiitake and 3.5 oz beech or brown beech mushrooms)
1 cup reserved pasta water
2 tbsp white miso paste
3-5 garlic cloves, minced
1/2 tbsp unsalted butter
Salt for seasoning
1/4 cup grated Parmesan cheese (add more if you’d like!)
3 green onions, finely diced
1 tsp sesame oil

1. Cook the pasta in salted water according to the package instructions.
2. Before draining, reserve 1 cup of the pasta water and set it aside
3. Drain the pasta and set it aside.
4. Clean and slice the mushrooms (I only sliced the shiitakes, but prep as you prefer).
5. Heat a drizzle of cooking oil in a pan over medium heat for about a minute.
6. Add the mushrooms and sauté until lightly browned, about 5 minutes. Stir occasionally to prevent burning.
7. Season with a pinch or two of salt
8. Add butter and minced garlic and saute for a minute
9. Pour the reserved pasta water into the pan.
10. Stir in the miso paste and mix until fully dissolved and well combined.
11. Add the cooked pasta to the pan and toss to coat.
12. Turn off the stove and garnish with green onions, grated Parmesanesan, sesame oil.

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