A watercolour of pasta glossy with a brown miso sauce, dark sliced mushrooms and sesame seeds
Generated with OpenAI gpt-image-1
Adapted from Butter-and-miso pasta

Miso and mushroom pasta

An established dish converted to shelf-stable ingredients. Every substitution is documented below.

How long it keeps

About 6 months, set by Mushrooms (dried), though 1 of 8 ingredients has no sourced figure, so the real limit may be shorter.

Indicative, for planning a build before you buy. The answer for a pack you already own is the best before date printed on it, and that only holds if it has been stored as the label says.

Serves
2
Burners
1
Pans
1
Water
1.9 L
Active
12 min
Total
30 min

Ingredients

  1. Dried mushrooms covered with 300 ml just-boiled water, 15 minutes. Lift, squeeze, slice, keep the liquid minus the gritty base.
  2. Sesame toasted dry, out.
  3. Pasta on. Keep a mugful of the water.
  4. Oil, garlic and chilli twenty seconds, sliced mushrooms two minutes, then 100 ml of the mushroom liquid reduced by half.
  5. Off the heat, miso stirred in until it disappears.
  6. Drained pasta through it, loosened with pasta water until glossy. Sesame and pepper over.

Never boil miso. It is a live ferment and boiling flattens it to plain salt, which is the whole reason it is in the cupboard rather than more stock cubes.

What this was adapted from

Butter-and-miso pasta: the modern cross of Italian technique and Japanese seasoning

  • butter emulsified into the sauce → olive oil and the starchy pasta water

    The original emulsifies butter and miso into a glossy sauce. Oil does not emulsify as readily, so the pasta water does more of the work and the sauce is looser and less rich -- the miso, which is the point, is unchanged.