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Miso Butter and Mushroom Orecchiette
Miso Butter and Mushroom Orecchiette
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 4
  • 3 tbsp salted butter, softened to room temperature
  • 1 tbsp miso paste (any kind)
  • 12 oz assorted sliced mushrooms
  • 2 shallots, sliced thinly
  • 2 garlic cloves, minced
  • ¼ tsp of red pepper flakes (optional)
  • 6 tbsp white wine, divided
  • kosher salt, to taste
  • 4 slices bacon, diced (optional)
  • ½ cup chicken broth or vegetable broth
  • ½ cup heavy cream
  • grated parmesan for serving
  • fresh parsley leaves, chopped, for serving
  • 12 oz orecchiette pasta
  1. Once your butter is soft, in a small bowl, mix together the miso paste and butter thoroughly. Bring a large pot of salted water to boil. Add your orecchiette and cook until al dente, about 10 minutes.
  2. In a large skillet over medium heat, add your miso butter. Once the butter has melted, add your mushrooms and shallots. Cook, stirring frequently for 8-10 minutes, adding 2 tbsp white wine periodically as the mushrooms soften. After the mushrooms and shallots have cooked down, add the garlic and the red pepper flakes if using, and cook for 1 minute until fragrant. Add a couple pinches of salt to taste. Add the bacon to the pan if using and cook, stirring frequently until the bacon is cooked, about 4-6 minutes. If you're not using bacon, simply skip this step.
  3. Add the broth to the pan and increase the heat to medium high, letting the broth reduce until almost all the liquid is gone. Turn down the heat to low and add the cream, stirring.
  4. Meanwhile, reserve 1 cup of pasta water, and drain your pasta into a colander. Add the pasta to the mushroom sauce pan and give it a stir to coat, continuing to cook on low, adding a splash of pasta water at a time until the sauce is silky. You may only use a little pasta water here, so just add a splash at a time until the consistency is how you like it. Taste the pasta for salt. Serve with grated parmesan and fresh parsley.
Recipe by Tastemaker Blog at https://tastemakerblog.com/2019/10/03/miso-butter-and-mushroom-orecchiette/