Mushroom & Black Truffle Miso Linguine
There is so much powerful and decadent flavour in this dish thanks to the combination of ingredients not traditionally associated with a pasta dish. A great dish for any night of the week, on the table in under 30 minutes. Mix up the mushrooms with your favourites or what is available.
Serves 4
Ingredients
500g dried linguine
2 tbsp salt
¼ cup olive oil
1 brown onion, finely diced
300g swiss brown mushrooms, thickly sliced
2 clove garlic, finely chopped
¼ cup red wine vinegar
¼ cup Worcestershire sauce
400ml pure cream
Black pepper, to taste
¼ cup sliced shallots
¼ cup flat parsley, rough chopped
Shop Ziggy’s range of wild miso!
Method
Bring a large pot of water to the boil and add the salt and linguine. Cook for 8 minutes, stirring often.
Place a large deep frying-pan over a medium heat, add the oil, onion, a little salt and sweat the over a medium heat for 3 minutes, stirring.
Turn up the heat and add the mushrooms. Continue to cook for 2 minutes then add the garlic and cook for 1 minute more. Add the miso, vinegar and Worcestershire sauce and cook for 1 minute. Add the cream and cook to reduce by half
Drain the pasta, reserving ½ cup of cooking water.
Add the drained, hot pasta and reserved water to the mushrooms and toss well to combine over a medium heat. Season with black pepper and add the herbs. Serve immediately among 4 plates or shallow bowls.