Miso Butter Braised Mushrooms and Wilted Spinach Pasta
“I cannot think of a more versatile food than the mushroom.” – Julia Child.
Servings: 6 portions
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Ingredients
• 1 package (500g) of your favourite pasta noodles
• 4 cups mushrooms, sliced (button, cremini, portobello, shiitake, oyster, or any combination of these)
• ¼ cup white miso paste
• ⅓ cup unsalted butter
• 3 tbsp olive oil
• 4 sprigs fresh thyme
• 1 tbsp honey
• ⅓ cup dry white wine
• ¼ cup full fat cream
• 4 cups fresh baby spinach
• ½ cup reserved pasta water
• Zest from ½ lemon
• Pepper to taste
• ¼ cup Parmigiano Reggiano
Instructions
Step 1: Add mushrooms, butter, miso, olive oil, wine, thyme, honey, pepper to a Dutch Oven and bake uncovered in a preheated oven at 350˚F. After the first 5 minutes, stir to incorporate all the ingredients. Bake for another 35 minutes. Add cream and stir to loosen any bits from the pan. Bake another 5 minutes and remove from the oven, discard thyme stems, leave covered while pasta cooks.
Step 2: Prepare pasta noodles as per package directions. Save ½ cup of the pasta water. Drain noodles.
Step 4: Add cooked noodles, spinach, and reserved hot pasta water to the mushrooms and mix well to combine.
Step 5: Garnish with lemon zest and shaved Parmigiano Reggiano.
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