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30-Minute Miso Mushroom Bucatini for Cozy Nights In Recipe

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★★★★★

4.5 from 68 reviews

This 30-Minute Miso Mushroom Bucatini is a comforting and flavorful pasta dish perfect for cozy nights in. Combining earthy mushrooms sautéed to golden perfection with a rich, creamy miso-based sauce and al dente bucatini, it offers a delicious umami-packed meal that’s quick and easy to prepare.

Ingredients

Scale

Pasta

  • 12 oz Dried Bucatini (Can substitute with spaghetti or linguine if preferred)

Mushrooms

  • 8 oz Shitake, Maitake, Chanterelle, or Oyster Mushrooms (Clean with a brush; avoid washing)

Sauce

  • 3 tbsp Yellow Miso Paste (White miso can be used if yellow is unavailable)
  • 3 cloves Minced Garlic (Fresh garlic recommended)
  • 2 tbsp Butter (Unsalted preferred)
  • 1 cup Heavy Cream
  • 1/2 cup Grated Pecorino Romano and Parmesan (Substitute with other hard cheeses if desired)
  • 2 tbsp Olive Oil (For sautéing mushrooms)
  • to taste Salt
  • to taste Cracked Black Pepper
  • 2 cups Pasta Water (Reserved from cooking pasta)

Garnish

  • 2 tbsp Chopped Scallions (Can substitute with chives or omit)

Instructions

  1. Sauté Mushrooms: Heat a dry skillet over medium-high heat and sauté the cleaned mushrooms for about 5 minutes until golden brown. In the last minute, add olive oil, salt, and cracked black pepper to enhance the flavor.
  2. Cook Pasta: Bring a large pot of water to a boil, generously salt it, and cook the bucatini until al dente according to package instructions. Reserve at least 2 cups of pasta water before draining the pasta.
  3. Prepare Miso Sauce: In a small bowl, dissolve the yellow miso paste in some of the reserved hot pasta water to create a smooth mixture. In another skillet, melt butter over medium heat, then briefly sauté the minced garlic until fragrant.
  4. Combine Sauce and Mushrooms: Add the sautéed mushrooms back into the skillet with garlic, then pour in the miso mixture and heavy cream. Bring to a gentle boil, then reduce heat to a simmer, allowing the sauce to thicken slightly.
  5. Finish the Dish: Stir in the grated Pecorino Romano and Parmesan cheeses until melted and incorporated. Add the cooked bucatini to the sauce, gently tossing to coat every strand in the creamy mixture. Adjust sauce consistency with additional reserved pasta water as needed.
  6. Serve: Plate the creamy miso mushroom bucatini and garnish generously with chopped scallions and extra Parmesan cheese. Serve immediately while warm and enjoy your cozy meal.

Notes

  • Use a mushroom brush to clean the mushrooms instead of washing to maintain their texture and flavor.
  • You can substitute bucatini with spaghetti or linguine according to preference.
  • If yellow miso paste is not available, white miso can be used but may result in a slightly milder flavor.
  • Reserve pasta water carefully to adjust sauce consistency perfectly.
  • Unsalted butter allows better control over the seasoning.
  • For a vegan version, substitute heavy cream with coconut cream and butter with vegan butter, and use a plant-based cheese alternative.

Keywords: Miso mushroom bucatini, creamy mushroom pasta, Japanese fusion pasta, miso pasta sauce, easy mushroom pasta, vegetarian pasta recipe, cozy dinner recipes

Find it online: https://foodbylina.com/30-minute-miso-mushroom-bucatini-for-cozy-nights-in-recipe/