• Mushroom & Miso Fettuccine


Cool Evenings Call for a Perfect Fall Pasta Dish

By Andrew Zimmern

If you need to make dinner in 12 minutes, how about a salad and this PERFECT pasta dish? The umami of the miso and fish sauce may sound strange, but it’s tempered by the butter and cream, which intensify the flavors of the seared mushrooms. This dish is ideal over paper-thin egg fettuccine, though any pasta shape works. I season at the end with some chopped scallions and cilantro sprigs, but you can take this in any direction you want (some parsley is lovely). Just be warned, grated parmesan or pecorino Romano is not something that works here. Save your cheese ammo for another dish you are fighting with.

Mushroom & Miso Fettuccine


  • 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


Bring a pot of salted water to a boil.

In a large hot skillet, sear the mushrooms in the oil over medium-high heat.

Meanwhile cook your noodles.

When the mushrooms are browned, add the onions and garlic and stir. Cook for a minute or so. Add the butter, miso and fish sauce, and stir.

By this time your noodles should be done. Reserve ¼ cup of pasta water, then drain them.

Add the chiles and cream to the mushroom mixture, then immediately add your cooked drained noodles along with the reserved pasta water.

Taste for seasoning, toss and, as the cream is starting to simmer, pull from heat and check seasoning. Then serve. Garnish with scallions, herbs etc. …

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