Introduction
Sometimes the most memorable meals don’t need expensive ingredients or hours in the kitchen. This Red Miso Mushroom Pasta is proof that with a handful of pantry staples and fresh mushrooms, you can whip up a dish that feels restaurant-level yet very doable at home.
The secret lies in red miso—fermented longer than its white or yellow counterparts—which adds deep umami to the creamy sauce. Paired with earthy mushrooms and tender pasta, this dish becomes a warm gesture of love, perfect for a simple date night at home or an intimate meal with family.
Red Miso Mushroom Pasta Recipe
Ingredients
Set A – Mushrooms and Aromatics
- 150 g shiitake mushrooms sliced
- 150 g oyster mushrooms torn by hand
- 100 g shimeji mushrooms trimmed
- 1 medium red onion minced
- 3 cloves garlic minced
- 2 tbsp oil for sautéing
Set B – Sauce Base
- 2 tbsp red miso paste
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 2 tbsp unsalted butter
- ½ cup cream
Set C – Pasta
- 200 g dried linguine or spaghetti
- ½ cup reserved pasta water
- Salt for boiling water
- Optional Toppings
- King oyster mushroom “scallops” sliced and seared
- Spring onions chopped
- Grated Parmesan cheese go light, as it’s salty
- Toasted sesame seeds
Instructions
Set A – Prepare Mushrooms
- Heat a pan until hot, add oil, then sear mushrooms without salting at first. Let their natural water evaporate, then allow them to brown.
- Once browned, season lightly with salt and toss. Remove and set aside.
Set B – Build the Sauce
- In the same pan, heat a bit of oil. Sauté onions and garlic until fragrant.
- Lower the heat, then add red miso paste. Stir gently—miso scorches easily.
- Add rice vinegar, soy sauce, and butter. Let flavors meld into a creamy base.
- Stir in cream, then return mushrooms to the pan. Set aside off the heat.
Set C – Cook Pasta
- Bring a pot of salted water to a boil. Add linguine and cook until just under the package instructions (slightly al dente).
- Reserve ½ cup pasta water, then drain pasta.
Combine and Finish
- Toss cooked pasta into the miso mushroom sauce. Add reserved pasta water gradually to loosen and coat the noodles.
- If desired, sear slices of king oyster mushrooms in hot oil until golden on both sides, seasoning with salt at the end.
Plating
- Plate pasta, top with seared king oyster mushrooms.
- Sprinkle with spring onions, Parmesan cheese, and toasted sesame seeds.
Simpol Cooking Notes
- Salt mushrooms last—adding salt early draws out water and prevents browning.
- Don’t skip the pasta water; it’s the secret to binding sauce and pasta together.
- Red miso is strong, so balance it with cream and butter for a smooth, mellow flavor.
- If serving for a date night, add the king oyster “scallops”—they look elegant and add a meaty texture.
