Some days I don’t have the time or the energy to cook or to go shopping. But I normally still prefer to make something easy and quick —homemade fast food always tastes better than any take out menu!
So one of those days I came up with this “Mushroom and miso pasta” recipe. I was quite happy with the result of this dish in terms of flavor (hence, I’m sharing the recipe with you now). However, there are some modifications I would like to suggest you in case you want to give it a try.
When I created it, I didn’t have much stuff in the fridge -the only green thing I had was a coriander bundle- so I had to play with few leftovers and some long-lasting ingredients like dehydrated mushrooms and dry pasta.
I used Chinese tea tree mushrooms and pumpkin-flavored pasta that I had previously got from some Chinese grocery shop. I don’t think I will buy them again and I wouldn’t recommend them either, so if you want to make this recipe just use any kind of noodles or pasta of your choice, and any type of mushrooms you have on hand. Try using fresh mushrooms. I’m sure it will turn out way better!
35 gr. dehydrated tea tree mushrooms
1/2 bundle fresh coriander
2 cm. fresh ginger
2 cloves of garlic
120 gr. pumpkin-flavored pasta
Sesame seeds for garnish
50 gr. shiro miso
25 gr. palm sugar
200 ml. water
- Soak the mushrooms in hot water for half an hour and then chop into small pieces. Wash the coriander and chop it finely too.
- In a small bowl, put all the ingredients for the sauce and mix well.
- Use a mortar and pestle to crush the garlic and ginger.
- Cook the pasta following the package instructions.
- In a pan or wok, heat some sesame oil and sauté the garlic and ginger paste. Add the mushrooms and the sauce. Stir and cook for few minutes.
- Toss in the pasta and combine well.
- Remove from the heat and throw in the coriander. Stir to combine all the ingredients and serve immediately.
- Garnish with sesame seeds.