Whole Wheat Linguine with Miso Mushrooms and Shallots
The nuttiness and chew of whole wheat pasta is the perfect foil for the hearty mix of mushrooms and wintery herbs like rosemary and sage, all enrobed in the glossy butter white wine sauce. The addition of miso adds a background note of complexity and umami while the final dollops of ricotta melt into the dish and create a creamy counterpoint. It’s a perfect one-dish meal that’s satisfying, a bit luxurious and takes minutes to make. I like to use a variety of mushrooms such as king oyster mushrooms, cremini, chanterelle or maitake for a more complex flavor (If you are using king oyster mushrooms cut them in half lengthwise and add them first to the pan cut side down to brown for 1-2 minutes, then add the rest). However, this dish is just as delicious with button mushrooms which are readily available in all grocery stores.
Serves 4
INGREDIENTS
1 lb. whole wheat linguine
2-3 large shallots, sliced into ¼” slices (about 1 cup)
8 oz mixed mushrooms, cut or separated into large pieces
2 tbsp unsalted butter
1 heaping tbsp white or yellow miso
1 tbsp olive oil, plus more for finishing
⅓ cup dry white wine
1 garlic clove, finely minced
1 tbsp rosemary, finely minced
1 tbsp sage, finely minced
1 tbsp thyme leaves, finely minced, plus sprigs for garnish
1 cup ricotta
Kosher salt and freshly ground black pepper
Lemon zest, for finishing
Flaky sea salt, for finishing
METHOD
Cook linguine until al dente in well-salted water according to package instructions, reserving 1 cup of cooking water.
Meanwhile, in a large pan with high sides over medium heat, add olive oil, miso and butter. Add mushrooms and sauté— stirring occasionally— until mushrooms are browned, approximately 5-7 minutes. Add shallots, rosemary, sage, thyme and garlic and sauté for an additional 2-3 minutes until shallots are softened and slightly browned at the edges. Add wine and let reduce by approximately half. Season with salt and pepper.
Add cooked pasta to the pan and mix to combine. Add pasta cooking liquid to pan, ¼ cup at a time until a glossy sauce has formed.
Transfer to a serving platter and add dollops of ricotta atop, garnish with thyme sprigs. Finish with a glug of olive oil, lemon zest and flaky sea salt and serve.
