Miso-Mushroom Pasta In the Kitchen with Yi Jun Loh

We're in the kitchen with Yi Jun Loh, and today he is making a creamy, umami-rich miso mushroom pasta that comes together in a flash. With just three straightforward componentssauted mushrooms, a miso sauce, and pastathe key lies in adequately treating each ingredient, cooking them with the utmost care and respect, and allowing their flavors to develop and shine. GET THE RECIPE https://f52.co/3WTO43o

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Slow-Dried Bucatini Pasta on Food52: https://f52.co/3kVVF4e
Five Two by GreenPan Essential Cookware Sets on Food52: https://f52.co/3jkpgDT

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PREP TIME: 10 minutes
COOK TIME: 20 minutes
SERVES: 2

INGREDIENTS
7 ounces dried pasta, such as bucatini
4 ounces mushrooms (I use an equal mix of shimeji, eryngii, and oyster mushrooms, but most other combinations are good too)
2 tablespoons vegetable oil
1 teaspoon sherry vinegar, or white wine vinegar
2 teaspoons red miso paste
3 tablespoons butter, softened
5 garlic cloves
1/2 cup heavy cream
1 stalk of scallion, finely sliced
1 pinch salt
1 pinch black pepper

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