Miso Mushroom Pasta 🍄✨

A super comforting, umami-rich pasta made with mixed mushrooms, creamy miso sauce, and crispy fried enoki on top. This recipe is perfect for using up leftover mushrooms and turning them into something seriously delicious.

---

Ingredients (Serves 2)

For the crispy enoki:

• ~300g mixed mushrooms (use any you have; separate enoki from the rest)

• Cornstarch

• Garlic powder

• Salt & pepper

• Oil, for deep frying

For the pasta:

• 2 tbsp vegan butter (or oil)

• 3 cloves garlic, minced

• 2–3 tbsp miso paste dissolved in 1/2 cup hot water

• 1/2 cup vegan cream

• 2 servings pasta of choice

• Reserved pasta water

• Fresh parsley, chopped

• Black pepper, to taste

(Optional: fresh lemon zest + a squeeze of lemon juice)

---

Method

1. Prepare and fry the enoki
   Separate the enoki mushrooms and toss them lightly in cornstarch, garlic powder, salt, and pepper.
   Deep fry until crispy and golden. Drain well and set aside.

2. Cook the pasta
   Bring a large pot of salted water to a boil. Cook the pasta according to package instructions.
   Reserve some pasta water before draining.

3. Cook down the mushrooms
   Roughly slice the remaining mushrooms. Add them to a dry pan and cook on high heat with the lid on.
   The mushrooms will release water — let them steam and soften.

4. Evaporate the liquid
   Remove the lid and allow all the moisture to evaporate.
   Once the pan is dry, add the vegan butter (or oil) and fry the mushrooms until golden and fragrant.

5. Build the sauce
   Add the minced garlic and cook for 1 minute.
   Pour in the dissolved miso mixture and vegan cream.
   Simmer briefly, then add the cooked pasta.
   Toss with a splash of pasta water until the sauce becomes creamy and clings to the noodles.
   Adjust salt to taste, then finish with black pepper and parsley.
   (Optional but delicious: a squeeze of lemon and some fresh lemon zest.)

6. Serve
   Spoon the pasta into bowls or onto plates. Top generously with the crispy fried enoki.
   Enjoy immediately!

---

Tips for Best Results

👉 Don’t add oil too early
Let the mushrooms release their moisture first — this prevents sogginess and gives the best browning.

👉 Use miso wisely
White or yellow miso works best here. Red miso will make the flavor stronger and saltier.

👉 Pasta water is magic
The starch helps emulsify the sauce, making it extra silky.

👉 Fried enoki adds texture
It’s optional but adds the perfect crunchy contrast.

👉 Want more protein?
Add tofu cubes, edamame, or folded-in chickpeas.