What does miso taste like?

Miso is often described as having "umami" flavor, a mix of salty, sweet, toasted, earthy and slightly funky flavor.

Miso is a fermented soybean paste that's made by inoculating soy beans with a type of mold called koji. The enzymes in koji break down the soybeans into a paste. Most often miso is used to flavor soup broth, such as miso soup or ramen, but you can use miso in many ways. Try it as a flavor boost for stews, pan sauces, stir-fries, marinades, stewed beans and salad dressings. You can also mash butter and miso paste together with a drizzle of maple syrup to make miso butter, a delicious topping for potatoes and roasted vegetables!

What is the difference between red, white and yellow miso?

The color and flavor of miso depends on where it’s made and the fermentation process. Red miso paste has a darker reddish color and has a stronger flavor than white or yellow miso. White and yellow miso are more similar and interchangeable and have a sweeter, milder flavor.

How long does miso last?

You can store miso in an airtight container in the refrigerator indefinitely.

Can I make this recipe with fewer mushrooms or no mushrooms at all?

Yes, you can simply leave the mushrooms out and make plain miso pasta.

Do I need to add heavy cream to this recipe?

No, there is no cream added to this pasta. The creamy texture comes from the cooking method and the use of butter, miso and parmesan.

One-Pot Miso Mushroom Pasta Recipe

Miso Mushroom Pasta

A bowl of spaghetti with mushrooms and parmesan.

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Miso mushroom pasta has a rich, savory flavor with the umami flavors of mushrooms, miso and parmesan. The one-pot cooking method creates a "creamy" sauce for the miso pasta, although there is no dairy added.

Author: Jenny Meier
Prep Time: 18
Cook Time: 30 minutes
Total Time: 48 minutes
Yield: 4 servings 1x
Category: Pasta
Method: Boil
Cuisine: American
Diet: Vegetarian

Ingredients

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4 tablespoons unsalted butter
1/4 cup finely chopped shallot
2 garlic cloves, finely chopped
1 pound mushrooms, thinly sliced
1/4 cup white wine or dry/extra-dry vermouth
1/3 cup white or yellow miso
4 1/2 cups water
1 pound spaghetti
1 cup grated Parmesan cheese and/or Pecorino Romano cheese
Optional: fresh thyme or parsley for garnish

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Instructions

To make this pasta, use an oval Dutch oven or wide, large skillet with a lid. The pot or skillet should be wide enough for spaghetti noodles to lie flat.
Over medium heat, melt the butter then saute the shallot until soft, about 3 minutes.
Add the garlic, saute 30 seconds more.
Add the mushrooms.
Note: If you’re using an oval Dutch oven, add the mushrooms in two batches. If you add them all at once the mushrooms will be crowded and take too long to soften. When the first batch is soft, add the remaining mushrooms.
Saute the mushrooms until they are soft and the moisture has almost entirely evaporated, about 8 minutes.
Once the mushrooms are cooked, add the white wine and simmer to reduce, about 2 minutes.
While the mushrooms cook, bring 4 1/2 cups of water to a boil in a separate small pot or electric kettle.
Whisk the miso into the boiling water until smooth and completely dissolved. Add the boiling water to the saute pan with the sautéed mushrooms.
Add the spaghetti, laying it down straight and flat. Use tongs to move the spaghetti around gently so it doesn't stick together. As it softens, it will be easier to move.
Bring the water back to a boil over medium-high heat then set a timer for 9 minutes. Use tongs to stir frequently and move the spaghetti noodles around so they don’t stick and clump. Do not put a lid on the pot while it simmers.
After 9 minutes, taste one of the noodles. It should be tender but still slightly firm, or "al dente." Most, if not all, of the water should be absorbed. If the pasta is till very hard, continue to simmer for another minute or two, stirring frequently.
When the spaghetti is tender, turn off the heat. Add grated cheese and gently mix it into the pasta.
Put a lid on the skillet and let the miso mushroom pasta rest for at least 3 minutes before serving.
Serve immediately while the pasta is still warm. Taste the pasta and add table salt and/or black pepper if needed.

Notes

Use the right-sized cooking vessel: Use a wide (at least 12-inch) deep saute pan or an oval Dutch oven to cook the pasta. It should have a lid and be long enough that dry spaghetti noodles can lay flat. A sauté pan is ideal because it's wider and the mushrooms will have more room to cook evenly.

Cook mushrooms in two batches: If there are fewer mushrooms in the pan, they will cook faster, brown nicely and the moisture they release will evaporate faster.

Pasta shape: This recipe can also be made with other pasta shapes. The recipe stays the same, but you might have to adjust the cooking time slightly. Some pasta shapes will be tender faster and some might take a minute longer to cook to al dente.

Adding white wine or vermouth is optional, but does elevate the flavor of the dish.

This pasta has the creamiest texture right after it's made, but leftovers can be kept in an airtight container for several days. To reheat the pasta, add a drizzle of water and then reheat the pasta in the microwave until warm. Add more grated parmesan before serving.

Find it online: https://www.kitchenskip.com/miso-mushroom-pasta/