Miso mushroom pasta

  • 7 ounces dried spaghetti or other noodle pasta
  • 12-16 oz mushrooms
  • 1 leek or onion, thinly sliced
  • 1 teaspoon sherry vinegar, or white wine vinegar
  • 4 tsp miso paste
  • 2 tablespoons butter, softened
  • 5 garlic cloves
  • 1/2 cup heavy cream
  • 1/2 cup pasta cooking water
  1. Cook pasta 1 minute short of al dente and reserve 1/2 cup pasta cooking water while doing the rest:
  2. Whip miso and butter together in a small bowl until airy and combined
  3. Sauté leek/onion until lightly browned
  4. Add mushroom and sauté until browned, toss with vinegar when done
  5. Add some oil and sauté garlic, mix with mushrooms
  6. Add miso butter and heavy cream — make sure pasta is ready before you do this
  7. When combined, add pasta and stir over low heat for 2-4 more minutes. Add some pasta water if needed to combine
  8. Serve with furikake