A delicious and satisfying pasta dish that combines the rich umami flavors of miso with the earthy essence of sautéed mushrooms.
Ingredients
Scale:
12 ounces bucatini pasta
8 ounces cremini mushrooms, sliced
4 ounces shiitake mushrooms, sliced
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon fresh thyme leaves
3 tablespoons white miso paste
1 tablespoon soy sauce
1 tablespoon maple syrup
1 tablespoon rice vinegar
¾ cup vegetable broth
1 tablespoon sesame oil
2 tablespoons sesame seeds
¼ cup chopped scallions
Fresh parsley for garnish (optional)
Instructions
In a large pot, bring salted water to a vigorous boil. Add the bucatini pasta and cook according to package instructions until al dente, about 9-11 minutes.
While the pasta cooks, in a medium bowl, whisk together the white miso paste, soy sauce, maple syrup, rice vinegar, and vegetable broth until smooth and creamy.
Heat the olive oil in a large skillet over medium heat. Add the sliced cremini and shiitake mushrooms and sauté for about 5-7 minutes, or until they start to brown and their moisture has evaporated.
Stir in the minced garlic and thyme, cooking for an additional 1-2 minutes until fragrant.
Once the mushrooms are perfectly sautéed, pour the miso sauce into the skillet. Bring to a gentle simmer, stirring well, then add the cooked bucatini, tossing well to coat the pasta.
Drizzle with sesame oil and toss again to incorporate, ensuring the bucatini is well-coated and heated through for about 2 minutes.
Serve the Miso Mushroom Bucatini immediately, garnished with sesame seeds, chopped scallions, and fresh parsley if desired.
