Ingredients
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8 oz pasta of choice
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4 Tbsp butter
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2 lbs portobello mushroom caps
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2 shallot
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1/2 cup white wine or cooking sherry
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2 Tbsp miso paste
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1 cup ricotta cheese
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1/4 cup fresh chives
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to taste, salt and pepper
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to taste, granulated sugar
Directions
Pasta in a miso portobello sauce with herbed ricotta — a savory, umami-packed dish that pairs earthy mushrooms and creamy miso with the fresh brightness of herbed ricotta. It’s a rich, velvety bowl of comfort that feels like eating out at a gourmet restaurant. For this recipe, you can use any long pasta, but I recommend a thicker style like tagliatelle or fettuccini to complement the mushrooms. The beauty of this one is that it feels special and decadent but comes together in just 30 minutes. Give it a try!
Steps
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1
Done
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Prepare all the ingredients: dice the shallots, finely chop the chives, and divide the butter into 1 Tbsp size pieces. Start a pot of water to boil - unsalted or lightly salted, it's unusual but trust me on this one. |
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2
Done
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Remove the gills from the portobello caps and set aside. Quarter and slice the caps to 1/4" thickness. If they came with stems go ahead and slice those as well, no waste! You can save the gills for another recipe like soup where their murky color won't affect presentation. |
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3
Done
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Boil your chosen pasta to al dente, reserve 2 cups of cooking water before draining. Return the pasta to the pot with 1 Tbsp of butter and 1/2 cup of reserved cooking water. Toss to coat everything. |
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4
Done
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When the pasta goes into the boiling water start a medium skillet over medium-high heat. Melt 2 Tbsp of the butter until foamy. Add the mushrooms, shallots, and season with salt and pepper. Cook, stirring occasionally, until the mushrooms are well browned and have released their moisture - 10 min. |
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5
Done
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Mix the ricotta with chives, salt, and pepper. I like my ricotta to be slightly sweet so you can optionally add a little sugar to taste. |
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6
Done
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Deglaze with the wine and simmer until it is almost evaporated - 5 min. |
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7
Done
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Add the remaining pasta water to the mushrooms and simmer until the liquid is thickened - 10 min. I prefer using lightly salted or unsalted pasta water because the dish includes a lot of other salty ingredients. Regularly salted pasta water can make it overpowering. |
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8
Done
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Remove the pan from the heat and stir in the miso and final Tbsp of butter. Taste and season. |
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9
Done
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Divide the pasta evenly among 4 plates or bowls and spoon over the mushroom mixture. Serve topped with a dollop of the ricotta and enjoy! |
