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Miso Mushroom Pasta

Adding dimension and depth of flavor to a dish typically takes hours of prepping and cooking, and no home cook is willing to put that much effort into a meal at the end of a long day. That’s precisely why I love taking some shortcuts when making my weeknight dinners.

Sautéed mushrooms and miso paste compliment each other so well, creating an umami bomb that’s so easy easy and straightforward, you can get it done in 30 minutes.

Miso Mushroom Pasta

When sautéing the mushrooms, do not overcrowd the pan. You want them to fit in a single layer with a little bit of space in between each one, then cooked, undisturbed, until crisp and golden. Overcrowding the pan would just make them soggy.

You can eventually get creative and start building even more flavor into it, like adding burst tomatoes.

If you make this Miso Mushroom Pasta please be sure to leave a comment and/or give this recipe a rating! I’d love to hear from you and I love responding to each and every comment. And if you do make this recipe, don’t forget to also tag me on Instagram! I’d love to see your photos.

Miso Mushroom Pasta

  • Servings: 2
  • Difficulty: easy
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  • 7 ounces linguini
  • 4 ounces mushrooms, sliced
  • 2 tbsp olive oil
  • 2 tbsp miso paste
  • 2 tbsp butter
  • 3 garlic cloves, minced
  • 1/2 cup heavy cream
  • grated parmesan, for serving
  • everything but the bagel, for garnish (optional)
  • salt and pepper


  1. Bring a large pot of salted water to a boil. Cook the pasta until just under al dente (a minute less than package directions). Drain and set aside.
  2. Heat the olive oil in a large skillet over high. Add the mushrooms and sauté for about 3 minutes until browned. Season with salt and pepper, toss and continue to cook for another 3 minutes, until golden brown all over. Remove and set aside.
  3. Add butter to same skillet. Add the minced garlic and cook for 30 seconds, or until fragrant. Add the miso and heavy cream, and bring to a boil. Add the mushrooms and cooked pasta into the sauce, and stir until the pasta is well coated. Season to taste, and cook another minute until pasta is al dente.
  4. Divide into two bowls, and top with parmesan and everything but the bagel seasoning. Serve.

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  1. Pingback: Sautéed Mushroom Breakfast Toast - from a small kitchen

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