Garlic Mushroom Miso Pasta
In this video, I show you how to make the most amazing, rich and delicious Garlic Mushroom & Miso Pasta. This Mushroom Pasta is packed with so many delicious flavours yet it's so simple to accomplish. This recipe is fantastic for those quick dinner nights and to also impress someone special. If you enjoyed my recipe for Creamy Garlic Mushroom Sauce, you are going to love this. Enjoy!
Serves 2
Ingredients -
200g - Spaghetti or Pasta Of Your Choice
150g - Oyster Mushrooms
2 Tbsp - Olive Oil
1 Tbsp - White Wine Vinegar (or white vinegar for non-alcoholic option)
2 tsp (25g) - Red Miso Paste
3 Tbsp (42g) - Clarified Butter -
5 - Garlic Cloves
1/2 Cup (125ml) - Heavy Thickened Cream
1 - Spring Onion (Scallion) Stalk, Thinly Sliced
Seasoning To Taste
How To Make Clarified Butter -
Music in this video
Song - Coffee and Unicorns
Artist - Henyao
Song - Faster Car (Instrumental version)
Artist - Loving Caliber
Song - Turn It Up (Instrumental Version)
Artist - Mike Parr
#StayAtHome #StayAtHomeAndCook #StayHome
Thanks for watching!
5 Minute Miso Sauce Makes Everything Better (Miso Paste Recipe)
So, you've made miso soup and miso ramen and you have a container of miso at the back of your fridge gathering dust. What is a resourceful cook to do? I'll tell you: make this five minute miso sauce that makes literally everything it touches better. Plus, you can make this sauce with ingredients you already have in your kitchen!
Recipe for 2 servings of miso sauce:
Mix together in a small bowl and set aside:
3 tablespoon (45 gram) water
One tablespoon (20 gram) miso paste
Two tablespoon (45 gram) fruit jam, jelly or preserve
Heat oil in a small pan over medium heat and add:
1/2 teaspoon (3 gram) garlic, grated
1/2 teaspoon (3 gram) ginger, grated
Stir until fragrant
Add miso mixture to pan and heat until thickened, 2-3 minutes
Turn off heat and add:
2 tablespoon (28 gram butter)
Swirl pan until butter is emulsified
Season with a squeeze of lemon juice
Taste and adjust seasoning.
Strain through fine mesh strainer such as a chinois or tamis for a smoother sauce.
Equipment used:
John Boos Work Table:
All Clad D3 8 Inch Frying Pan:
Induction Cooktop:
Chinois:
Music by Epidemic Sound (free 30-day trial! Affiliate link):
Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com
Creamy Miso Mushroom Spaghetti - Marion's Kitchen
Japanese fusion pasta at it's best...Creamy Miso Mushroom Spaghetti. Take Italian mushroom pasta and all the umami and flavour of miso and you got one hella plate of spaghetti.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
here's one of my favorite pastas (it has miso) #shorts
cooking for myself series - part xv
#shorts #pasta #pastarecipe #tiktokpasta #miso #mushrooms #pork #dinnerparty
#asmrfood #fyp
RECIPE
MISO CARBONARA
serves 3-4
1lb - dry spaghetti, bucatini, any long pasta shape
3.5 tbsp - unsalted butter
0.75 / ~2 cups - med/large yellow onion, finely diced
7 oz - mushrooms, shiitake, button, maitake, anything
3 - garlic cloves, finely chopped
2 tbsp - sake
black pepper
.prep onions, mushrooms, garlic, butter
.heat a pan on med-high heat, melt butter, cook onions down until translucent
.add mushrooms + garlic, sauté until golden brown
.reduce to med-low heat, add sake and a few cracks of black pepper
.leave on pan on low heat or reheat later
.boil a pot of heavily salted water
.cook your dry pasta until 1/2min before al dente
.save 1 cup of pasta water
.if need be, reheat mushroom/onion mixture
.place ‘steaming-hot’ pasta in large mixing bowl with carbonara ‘paste’ (next page)
.mix thoroughly and quickly, adding a splash of pasta water to help thicken (the starch/salt in the water helps bind the sauce to the noodles)*
.if too thick, add more water | if too loose, heat up on a pan or add more paste/cheese
*carbonara is tricky because you need just the right amount of heat to emulsify + thicken the sauce, you can mix the pasta and paste in a bowl, or you may have to heat the pasta in a pan for 15-30sec.
CARBONARA ‘PASTE’
4 tbsp - white miso paste
4 tbsp - dashi stock (listed below, or your 1 tsp dashi powder)
2 - eggs, whisked
1 - egg yolk
2 tbsp - lemon juice (1/2 a lemon)
1.25 cup - parmigiano-reggiano, grated
.mix all ingredients into a bowl
.the consistency should be paste-y, i will admit, i should have added more cheese to the paste i had in my video
MISO-RUBBED PORK
0.75 lb - pork jowl, pork belly, bacon, whatever you can get!
2-3 tbsp - white miso paste
.wearing gloves, rub miso paste all over the pork
.let sit for at least 2 hrs, preferably overnight
.this dry rub adds another sweet, savory level of umami to your pork
.sear on med-high heat until cooked through
.serve with pasta or on the side
DASHI STOCK
1 piece / 10g - kombu (dried kelp)
1 cup / 10g - katsuobushi (dried bonito flakes)
4 cups - water
.cut a couple slits in the kombu to create more surface area
.put water and kombu in a saucepan, bring to a med-low heat
.skim surface of impurities
.remove kombu when a gentle boil
.add katsuobushi, let come to a boil
.once boiling, bring to a low heat for 30sec, then turn off heat
.let sit for 10minutes, and then strain
GARNISHES
sesame seeds
parmigiano reggiano (just authentic parmesan cheese)
green onions
lemon slices
toasted nori
ikura