Miso Mushroom Pasta

My favorite pasta recipe

Steak Miso Mushroom Pasta Bento

This is hands down my favorite pasta recipe. I make this all the time whenever I’m craving something umami-packed, creamy, and comforting. Let’s make it!

Notes

• Dry sauté the mushrooms – To avoid soggy mushrooms, cook them in a dry, hot pan first to release their excess water. Once the liquid has evaporated, add butter or oil to get them nicely browned and tender.

• Cook pasta just under al dente – Pull the pasta a minute early so it doesn’t overcook when tossed in the sauce. Finishing it in the sauce helps emulsify everything together and keeps the noodles fresh and hot.

Ingredients

Steak

• 1 lb ribeye steak

• Salt and pepper, to taste

• 2 Tbsp butter (for basting)

• 2 cloves garlic, minced

Pasta & Sauce

• 1 lb dried pasta

• 8 oz mushrooms (I use a mix of shiitake and bella)

• 2 tsp rice vinegar

• 1 ½ Tbsp red miso

• 1 stick butter (8 Tbsp, plus 1 Tbsp for mushrooms)

• 5 cloves garlic, minced

• 1 cup heavy cream

• Salt and pepper, to taste

Garnish

• Green onions, sliced

• Furikake (optional)

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Directions

1. Make the Steak

1. Pat the steak dry with a paper towel and season generously with salt and pepper.

2. Preheat the oven to 400°F.

3. Heat a cast iron pan over medium-high heat with a little oil.

4. Once hot, carefully add the steak. Let it sear 3-4 minutes per side without touching it to develop a golden crust.

5. After flipping, add 2 Tbsp butter and 2 cloves minced garlic to the pan. Spoon the melted butter over the steak for 1 minute.

6. Transfer the pan to the oven and cook until the internal temperature reaches 125-130°F (for medium-rare), about 4-5 minutes.

7. Remove from the oven, wrap in foil, and let it rest for 5-10 minutes before slicing against the grain.

   

2. Cook the Pasta

1. Bring a large pot of salted water to a rolling boil.

2. Add 1 lb dried pasta and cook until just under al dente (about 1 minute less than package directions).

3. Reserve some pasta water, then drain.

3. Make the Miso Butter

1. In a small bowl, mix 1 ½ Tbsp red miso with 8 Tbsp softened butter until fully combined.

2. (Optional: Use an immersion blender to emulsify.)

   

4. Sauté the Mushrooms

1. Heat a large skillet over medium-high heat and add 8 oz mushrooms (no oil). Stir frequently for 8-10 minutes until they release and evaporate their liquid.

2. Once dry, add 1 Tbsp butter and sauté for another 4-5 minutes, until browned.

3. Stir in 2 tsp rice vinegar and cook for 30 seconds.

4. Add 5 cloves minced garlic and sauté until fragrant.

5. Make the Sauce & Toss the Pasta

1. Add the miso butter mixture and 1 cup heavy cream to the mushrooms. Stir and bring to a boil.

2. Add the drained pasta and a splash of pasta water, tossing for 1-2 minutes until the sauce coats the noodles and they reach al dente.

3. Season with salt and pepper to taste, then remove from heat.

   

6. Garnish & Serve

1. Divide the pasta into four meal prep containers.

2. Top with sliced steak, green onions, and furikake (if using).

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Storage & Reheating

• Fridge: Store in airtight containers for 3-4 days.

• Reheating: Remove the steak and microwave the pasta in 30-second increments until almost hot. Then, add the steak and heat for 15 more seconds to avoid overcooking it.

And enjoy!