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 ►► https://f52.co/3WTO43o

Slow-Dried Bucatini Pasta on Food52: https://f52.co/3kVVF4e
Five Two by GreenPan Essential Cookware Sets on Food52: https://f52.co/3jkpgDT

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PREP TIME: 10 minutes
COOK TIME: 20 minutes

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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