Mushroom & Miso Fettuccine
Perfect 12-minute fall pasta dish featuring seared mushrooms, miso, and fish sauce over fettuccine—tempered by butter and cream, garnished with scallions for a umami delight.
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Cooking tools:
- Pot
- Skillet
- Stove
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Colander
- Wooden spoon
- Tongs
- Serving bowl
Ingredients
- 16 oz. mixed sliced mushrooms (I used shiitakes and cremini here)
- 2 tablespoons canola oil
- 8 oz. dried egg fettuccine nests
- 1/2 cup sliced onion
- 2 garlic cloves, sliced thin
- 3 or 4 tablespoons butter
- 2 tablespoons miso
- 2 teaspoons fish sauce (or more to taste)
- A small handful of sliced red fresno chiles if you like
- 1/2 cup heavy cream
- Scallions to garnish
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