- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Nutty white miso and a medley of wild mushrooms pack this simple pasta with mouthwatering umami.
Ingredient:
- 1/2 cup olive oil, divided
- 1 pound mixed fresh wild mushrooms (preferably cremini, oyster, and hen-of-the-woods), torn into bite-size pieces, divided
- 2 teaspoons kosher salt, divided
- 1/2 cup (4 ounces) dry white wine, divided
- 1 pound uncooked linguine
- 1/2 cup garlic cloves (from 2 heads), thinly sliced
- 1/4 cup unsalted butter (2 ounces)
- 2 large shallots, halved and thinly sliced (about 1 cup)
- 1 tablespoon finely chopped fresh rosemary
- 1/2 cup heavy cream
- 3 tablespoons white miso
- 2 tablespoons Dijon mustard
- Grated Parmesan cheese
- Lemon wedges, for serving
