Miso Mushroom and Leek Pasta Recipe • 5★

Published September 11, 2024

David Malosh for The New York Times. Food Stylist: Simon Andrews.

Alchemy is at play here with the delightful union of miso and sherry vinegar, both working to amplify mushroom’s savory, umami notes, and create a rich, layered pasta in just over 30 minutes. Sautéed leeks and mushrooms form the core flavors of the pasta, but it is the addition of miso that completes the dish: Whisked with the starchy pasta water and grated Parmesan, it forms a quick sauce to coat the noodles. A farro, spelt or whole-wheat pasta would nicely complement the earthy flavors of this dish.

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2 tablespoons olive oil, plus more as needed

2 medium leeks, trimmed, white and light green parts thinly sliced (about 2 cups)

1 ½ pounds mushrooms (such as cremini, shiitake and/or oyster mushrooms), stemmed and sliced

1 pound short pasta, such as ziti or cavatappi

2 tablespoons white miso

¾ cup grated Parmesan, plus more for garnishing

1 tablespoon sherry or red wine vinegar, plus more to taste

1 tablespoon chopped parsley leaves and tender stems

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

Bring a large pot of salted water to a boil.

Step 2Meanwhile, heat 2 tablespoons oil in a Dutch oven or deep 12-inch skillet over medium-high until shimmering. Add the leeks, season with salt and cook, stirring often, until softened, about 5 minutes. If they look dry at any point, add a drizzle of oil.

Meanwhile, heat 2 tablespoons oil in a Dutch oven or deep 12-inch skillet over medium-high until shimmering. Add the leeks, season with salt and cook, stirring often, until softened, about 5 minutes. If they look dry at any point, add a drizzle of oil.

Step 3Add the mushrooms to the leeks, season lightly with salt, and cook, stirring every 2 minutes, until the mushrooms have browned, about 10 minutes. (If they are done before the pasta, then adjust the heat to low.)

Add the mushrooms to the leeks, season lightly with salt, and cook, stirring every 2 minutes, until the mushrooms have browned, about 10 minutes. (If they are done before the pasta, then adjust the heat to low.)

Step 4When the water is ready, add the pasta and cook until al dente. Halfway through the cooking process, reserve 1 cup of water and let cool slightly on the counter. Drain the pasta in a colander and drizzle with olive oil if done before the mushrooms.

When the water is ready, add the pasta and cook until al dente. Halfway through the cooking process, reserve 1 cup of water and let cool slightly on the counter. Drain the pasta in a colander and drizzle with olive oil if done before the mushrooms.

Step 5When both the mushrooms and pasta are done, stir the miso into the reserved pasta water until mostly dissolved. Add it to the Dutch oven or skillet over medium-high heat along with the pasta, cheese and vinegar, stirring vigorously until a cheesy sauce forms and coats the noodles, 1 to 2 minutes. Remove from the heat and season to taste with more vinegar if needed.

When both the mushrooms and pasta are done, stir the miso into the reserved pasta water until mostly dissolved. Add it to the Dutch oven or skillet over medium-high heat along with the pasta, cheese and vinegar, stirring vigorously until a cheesy sauce forms and coats the noodles, 1 to 2 minutes. Remove from the heat and season to taste with more vinegar if needed.

Step 6Garnish with the parsley and more cheese; serve with a final drizzle of oil.

Garnish with the parsley and more cheese; serve with a final drizzle of oil.

For Mel M et al.: If you want dryer, crisper, crustier mushrooms without the wateriness, the general instruction these days is to cook them first--no salt!--until after they're cooked to your preferred shade of brown. See Ali Slagle's recipe for Sautéed Mushrooms on this website.

The flavours were great and it was very simple to put together. I love sherry vinegar! That being said, I felt like it was too much pasta and not enough “stuff” so next time I would do more vegetables and 3/4 lb of pasta.

How can I be the first note for this?! I'm honored. This is seriously one of the best pasta dishes we have ever had. Outstanding. I didn't have sherry vinegar, so used balsamic. Wowzer. Easy too.

Thinking of making this tonight and adding sliced fennel bulb to the leeks

I added a cup of frozen petite peas and chopped chives mixed with the parsley.

I substituted 1 bundle of Hana soba noodles (100 gr) for the pasta to make it more of a mushroom dish.

Source: https://cooking.nytimes.com/recipes/1025951-miso-mushroom-and-leek-pasta