2 Tbsp Oregano, fresh is best, but dry oregano is ok
½ Cup Neutral oil
1 Cup White Wine
¼ Cup White Miso Paste
1 Stick Butter
2 Cup Heavy Cream
2 Cup Parmigiano Reggiano, or Pecorino Romano, or a mix
450g-750g Pasta of choice – think Lumache, Penne, Strozzapreti, Paccheri or other extruded pasta
Roast the mushrooms.
Preheat your oven to 400°F. In a bowl mixed together the oil, thyme, oregano, garlic, and shallots, then add the mushrooms and toss it all together well. Season with salt. Lay the mixture onto a sheet pan or a roasting pan. Roast in the oven for 15 minutes, or until mushrooms are lightly roasted and browned.
Cook your pasta and build the sauce.
– Get a pot of well salted water up to a boil and add the pasta. Only cook the pasta for 6 Minutes. (if needed, set the pasta to the side coated with a little olive until you’re ready to add it to the sauce).
– Meanwhile, in a wide pan, melt the butter over high heat. Once the butter is melted and starting to turn brown, add the roasted mushroom mix and stir well. Working quickly deglaze with white wine, let the wine reduce by half then add the miso paste and cream, let this come to a simmer. By now your pasta should be ready to add to the mushroom sauce, transfer the pasta from the water to the sauce, adding 2 Cups of pasta water to the mixture.
– Let it all come to a boil, and continue to cook at medium-high heat, stirring often until the sauce is well reduced and sticking to the pasta, about 5-6 minutes. Through this process, taste for seasoning, add salt and black pepper to your liking.
Finish and Serve.
– Turn off the heat and toss in the cheese. Serve while hot with extra cheese to grate.
– Note: To add extra depth, mince a small package (2-4oz) of dry mixed mushrooms and add it to the mushroom sauce when adding the white wine.