Creamy Mushroom Linguine with Miso Butter
This mushroom linguine is all about depth. The mushrooms are cooked until savory, then tossed with a miso-butter sauce that turns glossy as it hits the hot pasta. A small splash of white wine sharpens the edges, thyme keeps it grounded, and the noodles stay well coated making this a rich, umami dinner.
Servings: Four
INGREDIENTS
12 ounces gluten-free mung bean/edamame pasta
2 tablespoons olive oil, divided
12 ounces mixed mushrooms, such as cremini and oyster, torn or sliced
3 cloves garlic, thinly sliced
1/4 cup dry white wine
4 tablespoons unsalted butter
1 tablespoon white miso
2 teaspoons Dijon mustard
1 tablespoon finely chopped fresh thyme
Parmesan cheese, for finishing
PREPARATION
Cook the pasta: Bring a large pot of well-salted water to a boil. Cook the gluten-free pea linguine according to package directions until just tender. Reserve 1 1/2 cups cooking water, then drain.
Brown the mushrooms: Heat 1 tablespoon olive oil in a large stainless steel or cast iron skillet over medium-high heat and add half the mushrooms. Cook, stirring occasionally, until deeply browned and moisture has cooked off, about 6 to 8 minutes. Transfer to a plate and repeat with remaining 1 tablespoon olive oil and mushrooms.
Build the butter base: Lower heat to medium and add butter to the empty skillet. Once melted, add garlic and cook gently until fragrant and just golden, about 30 seconds.
Deglaze and season: Add white wine and simmer until reduced by about half, 1 to 2 minutes. Whisk in miso and Dijon until smooth, then stir in thyme.
Plate: Add cooked pasta, browned mushrooms, and 1/4 cup reserved cooking water to the skillet. Toss continuously over medium heat until the sauce turns glossy and clings to the noodles, about 2 minutes, adding additional cooking water, 1/4 cup at a time, as needed for a silky, well-coated finish. Spoon into warm bowls and finish generously with Parmesan cheese.
Notes:
This sauce relies on emulsification rather than cream, so keep the pasta and mushrooms moving in the pan while adding the cooking water slowly.
Pea linguine works especially well here because its starch helps the sauce cling; chickpea pasta will be slightly heartier and more rustic, while black bean pasta will shift the flavor in a stronger, earthier direction.
If the sauce tightens as it sits, loosen with a small splash of hot pasta water just before serving.
