April 16, 2018

Pasta Rags With Pan-Roasted Mushrooms And Miso Butter

Recipe: Kristen Eppich

Prep Time: 15 minutes

Total Time: 30 minutes

The reserved pasta cooking water is the secret to emulsifying the sauce. Be sure to use unsalted butter, as miso is inherently salty.


  • 3⁄4 cup unsalted butter, divided
  • 200 g (about 2 1⁄2 cups) oyster mushrooms
  • 3 tbsp white miso
  • 1 lb. fresh pasta dough, rolled out
  • 1⁄2 cup roasted hazelnuts, skins removed and coarsely chopped
  • Freshly ground black pepper


Yield: Serves 4

Roast Mushrooms 

  1. In large skillet over medium-high heat, heat 2 tbsp butter. Tear mushrooms into pieces and add to pan. Cook, stirring occasionally, for 3 to 4 minutes, or until mushrooms are golden. Reserve.

Make Sauce

  1. In saucepan, combine remaining butter and miso, and melt. The miso will clump; this is normal. Keep sauce warm.

Cook Pasta

  1. Bring large pot of salted water to boil. Cut strips of pasta into varying shapes, creating “rags.”
  2. Cook until al dente, 2 to 3 minutes. Scoop out 3⁄4 cup cooking water and reserve. Drain pasta.

Assemble Pasta

  1. Gradually whisk pasta water into butter-miso sauce until emulsified and smooth. Keep on low heat.
  2. Return pasta to pot over low heat. Drizzle half the sauce over pasta rags and toss to coat. Add more sauce to taste.
  3. Add mushrooms and half the hazelnuts. Toss until heated through.
  4. Divide pasta between 4 plates. Sprinkle with remaining hazelnuts, add a few cracks of black pepper and serve.

Stacey Brandford


House & Home March 2018

Tags: pasta Recipe