Mushroom Miso Fettuccine: Spilled Milk #142

These heavenly cool evenings call for a perfect fall pasta dish.

It’s mushroom season. Two weeks ago, it was almost 90 in Minnesota. Then it rained, and the sun came out, and mushrooms exploded out of the ground — followed swiftly by fall temperatures and heavenly cool evenings that screamed out for a fire in the hearth and a braise in the oven. Or, if you need to make dinner in 12 minutes, how about a salad and this PERFECT pasta dish instead?

The umami of the miso and fish sauce may sound strange, but it’s tempered by the butter and cream, which intensify the flavors of the seared mushrooms. This dish is ideal over paper-thin egg fettuccine, though any pasta shape works. I season at the end with some chopped scallions and cilantro sprigs, but you can take this in any direction you want (some parsley is lovely). Just be warned, grated parmesan or pecorino Romano is not something that works here. Save your cheese ammo for another dish you are fighting with.

This recipe feeds 2-3 folks depending on portion and what else you are serving.

Mushroom Miso Fettuccine