King Oyster Miso “Scallop” Pasta

Serves 4

• Kosher salt

• Olive oil

• 16 ounces spaghetti, linguine or bucatini

• 1 lb king oyster mushrooms

• 6 tablespoons unsalted butter

• 3 tablespoons white (or red) miso

• 4 ounces Parmesan, finely grated (1 packed cup)

• Kizami nori, furikake or thinly sliced seaweed snacks, for garnish (optional)

Step 1

Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente, or slightly undercooked per the packages instructions. Reserve 1½ cups pasta water, then drain the pasta.

Step 2

While pasta is cooking, heat olive oil in a stainless steel or nonstick skillet. Slice king oysters into 3/4 inch coins and saute on medium until golden brown, about 5-7 minutes. Flip to opposite and continue searing until browned.

Step 3

Add the miso to the skillet with the mushrooms and saute with a wooden spoon over medium heat until miso breaks down a bit, 1 to 2 minutes. Add about half of the pasta water and reduce until the sauve begins to thicken, then add butter and mix vigorously until butter is emulsified. Add pasta and Parmesan and cook, stirring vigorously with tongs until cheese is melted and sauce coats the pasta evenly. If sauce is too thick add more pasta water to thin.

Step 4

Divide among shallow bowls and sprinkle with nori or furikake, or additional parmesan, if using.