3tablespoonssoft butter (40 gr / 1½-oz), regular or vegan
2tablespoonvegetable oil (eg canola, grape seeds)
400 gr / 13-oz mushrooms , clean and coarsely chopped. use any kind of mushroom suitable for sautéing (button, portabella, shimji, carmine etc.)
pinch of salt
2-3 springs of green onions, chopped
for cooking the pasta - a pot with plenty of boiling and well-salted water
Place the miso paste and soft butter in a small mixing bowl. Whisk the miso and butter together until a uniform paste is obtained. Keep aside.
Heat a wide skillet with vegetable oil. Add the chopped mushrooms, a pinch of salt and a teaspoon of black pepper, and sauté while stirring for 2-3 minutes. Add the crushed garlic and continue sautéing, while stirring, for another minute and no more. Transfer the prepared mushrooms to a separate plate and set aside.
Cook the pasta in a pot with plenty of boiling and well-salted water (at least one teaspoon of salt). The cooking time depends on the pasta you have chosen to use, but in any case the pasta should be cooked one minute less than the cooking time recommended by the manufacturer. Start preparing the next step 5 minutes before the end of the pasta's cooking time.
Heat a wide pan, the same pan in which we made the mushrooms. Place in it the miso and butter mixture and add one cup of the pasta's cooking water. Mix well until a uniform mixture is obtained and bring to a boil. Add the sautéed mushrooms that we kept aside and mix. If you have to wait until the pasta is ready - then lower to minimum heat and wait until the pasta is done cooking.
Strain the cooked pasta and transfer it to the prepared miso and mushrooms sauce. Mix well so that all the pasta is covered in the sauce and continue to cook for another 1 minute. Turn off the heat and add chopped green onions. Serve immediately. Enjoy!