Mushroom Miso Bucatini
Out of this world yummy
Cacio e pepe is one of the most influential pasta dishes in the culinary world. From a simple, yet rather technical, preparation of cheese, pepper, and pasta have come numerous variations on this classic. This is mine...
Bucatini Pasta (or spaghetti if bucatini is not available)
Roux – Consisting of oil/butter & flour
Good quality white miso
Black pepper (freshly cracked)
In a large pot bring water to boil and be sure to salt the water generously – cook pasta ‘al dente or jussst before they are done’ strain and save 2 cups of pasta water. Run cooked pasta under cold water to bring down in temperature and stop cooking. Lightly toss in black pepper and oil. While pasta water is still warm incorporate miso paste to thicken a flavor broth.
Begin by mincing garlic and shallots, set aside. Cut your kale into more manageable pieces about 1x1 in size. Gently pop the stems from the bottom of the Cremini’s and set aside for later use with garlic, and shallots. Cutting from the top of the cap, slice into about 4-5 even slices per mushroom.
Melt 2 tablespoons into a large sauté pan over medium high heat. Place sliced mushroom into pan and cook until bottoms begin to brown. Once complete, add a skosch of oil if needed, flip mushrooms and let caramelize. At this point add the kale and thyme onto the cooking mushrooms and let cook until soft but still holding its shape. Let cook for another five minutes turn off temperature and let cool in pan.
In a Dutch oven build a quick roux consisting of oil, butter, and flour. Then add the mushroom stems and let cook in roux for a moment to soften. It is important that you do not walk away from the pot, there is no fixing a burnt roux. Once mushrooms become aromatic and start to change color