I came up with this idea when I wanted to use up my miso paste (it’s funny how you invent things because you wanted to use up something). Also I’m a fan of Curry House in SoCal and for their pasta dishes, they fuse Italian and Japanese together. Fish roe pasta anyone?
I usually buy the white low sodium miso but thats just me.
pasta, any type
brown beech mushroom, any type is fine
red onion slices, or yellow
shiso leaves, optional but preferred
Cook the pasta according to directions on the box. Hit up oil in a saute pan and fry the onions. Add the minced garlic to pan when onions are translucent. About 2 or 3 minutes later add the mushroom. You can season the mushroom now but beware since miso can get quite salty. I usually don’t season until afterwards. Cook the mushroom until almost done then add heavy cream. Add enough cream to the pan according to your taste. Then add a big scoop of miso, stir and let it melt into the cream. When all of the miso are incorporated into the cream, taste it! Add pepper or more miso or salt if you want. Check the pasta and add them to the sauce when it’s done. Stir and mix and turn the heat off. Slice or dice the shiso leaves or you can use parsley and incorporate that into the pasta.