Miso mushroom pasta - 20 minute to make !! She’s speedy and delicious 🍄‍🟫 I always have miso in my fridge as miso soup is one of my fave breakfasts but adding miso to noodles/pasta is also very delicious Serves 4 400g pasta 100g shiitake mushrooms 300g chestnut mushrooms 6 garlic cloves 10g fresh ginger 1 banana shallot 2 tbsp butter 4 tbsp crispy shallot chilli oil + 2 tbsp of just oil (from the chilli oil jar) @mamayuchillioil 3-4 tbsp miso paste (saltiness and flavour can depend on brand)
150ml single cream 1 tbsp soy sauce 1 lemon 2 tbsp honey 20g fresh coriander 15g garlic chives Salt and pepper, to taste 
Bring a large pot of salted water to a boil, add the pasta and cook until al dente. Reserve the pasta water and add a tbsp of just the oil (from the chilli oil) to the pasta to prevent sticking. While the pasta cooks, slice the mushrooms. Also, mince the garlic and thinly slice the ginger and shallot. In a large wok/pot over medium-high heat, add butter and the sliced mushrooms and fry until they release moisture and start to brown. Push the mushrooms to the edge of the wok to create a gap in the centre. Add a tbsp of just the oil from the chilli oil to the centre of the wok along with the garlic, ginger and shallot and sauté until fragrant and slightly golden. Add miso along with two ladles of reserved pasta water and stir until the miso dissolves. Add the drained pasta to the pan along with the double cream, soy sauce, juice of a lemon, honey and four tablespoons of chilli oil. Toss everything together until the pasta is coated and the sauce is creamy. Add more pasta water if needed. Turn off the heat and stir in the chopped coriander. Plate up and garnish with extra chilli oil and sliced chives.