Super comforting, savoury pasta dish that doesn’t even have meat!
We used to always go to this restaurant in Markham called Black Bear (now Botree Plant Based Asian Cuisine), it was a cute Asian fusion restaurant with a great groupon deal and the boys LOVED the miso mushroom pasta. Chase reminded me of this place recently, so I decided to give my own go at it and it turned out really well!
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Miso Mushroom Pasta
Ultra rich and perfect for a cold winter day! It's incredibly satisfying even without meat!
Ingredients
- 1 pkg Oyster Mushrooms (peeled in half)
- 2 cloves Garlic (minced)
- 1 cup Heavy Cream or milk
- 1 tbsp Miso Paste
- 1/4 cup Soy Sauce
- 1 cup Fresh pasta
Instructions
- Cook pasta until al dente. Strain and reserve about 1 cup of pasta water.
- Stir-fry the oyster mushrooms in a dry pan until slightly brown. Add garlic, soy, miso pasta and milk and stir-fry on medium until well incorporated.
- Add the strained pasta and stir, stir, stir! If it looks a bit dry, add some of the reserved pasta water. Serve immediately.
Notes
This can keep in the fridge for up to 2 days. Add more milk/cream when reheating for rich texture.
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