Miso-Mushroom Pasta | In the Kitchen with Yi Jun Loh
We're in the kitchen with Yi Jun Loh, and today he is making a creamy, umami-rich miso mushroom pasta that comes together in a flash. With just three straightforward components—sautéed mushrooms, a miso sauce, and pasta—the key lies in adequately treating each ingredient, cooking them with the utmost care and respect, and allowing their flavors to develop and shine. GET THE RECIPE ►►
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PREP TIME: 10 minutes
COOK TIME: 20 minutes
SERVES: 2
INGREDIENTS
7 ounces dried pasta, such as bucatini
4 ounces mushrooms (I use an equal mix of shimeji, eryngii, and oyster mushrooms, but most other combinations are good too)
2 tablespoons vegetable oil
1 teaspoon sherry vinegar, or white wine vinegar
2 teaspoons red miso paste
3 tablespoons butter, softened
5 garlic cloves
1/2 cup heavy cream
1 stalk of scallion, finely sliced
1 pinch salt
1 pinch black pepper
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
The earthy Mushroom Pasta Recipe that makes MISO HUNGRY!
LEARN HOW TO MAKE A FAST MISO MUSHROOM NOODLES RECIPE FOR DINNER TODAY!
LAY HO MA! There's never a shortage of delicious noodle recipes especially when paired with delightfully earthy mushrooms! Join me in this episode and learn how to cook a quick miso mushroom noodles recipe right at home!
Ingredients:
1/2 cup cashews
1 generous tbsp miso paste
pinch of salt
1/4 tsp onion powder
1/4 tsp garlic powder
pepper to taste
1/2 tsp toasted sesame oil
1/2 cup water
170g spaghetti
150g fresh shiitake
1 tbsp white sesame seeds
drizzle of olive oil
1 dried shiitake
Directions:
1. Bring a pot of water to boil for the noodles
2. Add the cashews, miso paste, salt, onion powder, garlic powder, pepper, toasted sesame oil, and the 1/2 cup water to the blender
3. Cook the noodles to package instructions. Stir the pasta occasionally
4. Slice the shiitake mushrooms. When the pasta is done, reserve 1/2 cup of pasta water. Strain out the pasta and set aside
5. Pour the pasta water into the blender and blend on high until liquified. Set aside the cream sauce
6. Heat up a nonstick pan to medium heat. Dry toast the sesame seeds for about a minute. Set the sesame seeds aside and place the pan back onto medium heat
7. Dry sauté the shiitake mushrooms for about 4-5min. Add a drizzle of olive oil and sauté for a couple of minutes
8. Add the noodles and cream sauce. Cook for another 1-2min (if the cream gets too thick, add a splash of water to thin it out)
9. Add the toasted sesame seeds and mix
10. Plate and garnish with freshly cracked pepper and shave over some dried shiitake
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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