Creamy Mushroom Pasta with Garlic-Miso Butter

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Estimated read time 2 min read



The mildly sweet and subtle umami notes of white miso, a savory Japanese paste, make this pasta dish an instant comfort food. The miso melts and mingles with garlic butter for a satisfyingly, lightly rich pasta. A touch of Dijon mustard adds a sharpness and hint of acidity to balance out the dish’s umami. Rather than slicing the mushrooms, we recommend tearing them into bite-size pieces and cooking them in two batches. This way, you get craggy, lightly crisp caramelized edges with a meaty chew. Squeeze fresh lemon wedges over the pasta before serving for extra brightness. 

Frequently Asked Questions

  • What is white miso?

    White miso, also known as shiro miso, is a paste made from fermented soy beans and rice or barley. It is typically fermented for at least six months and has a milder, sweeter flavor than red miso. White miso can be found at most major grocery stores, Asian markets, or online.

  • What types of mushrooms can I use?

    We recommend adding hearty mushrooms to enhance the richness in this pasta, such as cremini, oyster, or hen-of-the-woods (maitake). These varieties brown nicely, become lightly crisp when sautéd, and they absorb the flavors of aromatics well. You can find cremini and oyster mushrooms year-round at any grocery store. Hen-of-the-woods mushrooms grow seasonally, typically appearing at grocery stores and farmer’s markets from late September through mid-November. 

Notes from the Food & Wine Test Kitchen

Don’t be tempted to over-stir your mushrooms — the key to perfectly searing them is letting them sit in the pan until you see the edges just starting to brown. We recommend stirring just one to two times while they brown. 

Suggested pairing

Try pairing this comforting pasta with a Chenin Blanc with apple and brioche aromas, such as Château d’Epiré Cuvée Spéciale Savennières.



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