Creamy miso mushroom pasta is a delightful fusion of rich flavors that perfectly envelops each strand of pasta. With earthy shiitake mushrooms and the umami goodness of miso, this dish brings a comforting touch to your dinner table.

This recipe tackles issues of blandness and lack of creaminess commonly found in pasta dishes featuring mushrooms and miso flavors.

I often find myself in a rush during busy weeknights, struggling to whip up something delicious yet quick. This recipe tackles that issue head-on, offering a meal that’s both satisfying and simple, perfect for unexpected guests or family dinners.

This recipe shines because it delivers creamy, luscious pasta in just 40 minutes. The secret is letting the ingredients meld beautifully, creating flavors that surpass traditional creamy pastas, all while being easy enough for any home cook to master.

If you love effortlessly smooth pasta dishes, check out my Boursin Mac and Cheese.

Why You Will Love This Recipe
Ingredient Notes
Recipe Baking Tips
Serving Suggestions
Recipe Variations
How to Store?
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Why You Will Love This Recipe

Rich Umami Flavor , The white miso paste brings a deep, savory richness that truly shines when combined with shiitake mushrooms, creating a comforting dish that’s hard to resist.
Easy One-Pot Cooking , This recipe simplifies clean-up since everything cooks in a single pot. No need for multiple pans to enjoy a creamy, flavorful pasta dish at home.
Unique Texture , The full-fat coconut milk adds a smooth, luscious texture without dairy, making this pasta creamy and satisfying without the heaviness of traditional cream sauces.
Quick Prep and Cook Time , With only 15 minutes of prep time and 25 minutes to cook, you can whip up this dish in under an hour, perfect for busy weeknights or last-minute dinners.

Creamy Miso Mushroom Pasta Recipe

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Author: Charlene
Prep Time: 60 minutes
Cool Time: See notes
Cook Time: 25 minutes
Total Time: Approximately 8 hours (including freezing)
Yield: 24 cakes 1x
Category: Appetizer
Method: Frying
Diet: Vegetarian

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Description

Crispy vegetarian lion’s mane crab cakes, pan-fried and served with lemon-dill aioli.

Instructions

Step 1: Prepare the Aioli: In a bowl, combine sour cream, minced garlic, freshly chopped dill, and some lemon juice or seasoning as desired. Stir all ingredients thoroughly to create a creamy sauce. Set aside to allow flavors to meld.
Step 2: SautE the Vegetables: Heat 1/4 cup (60 ml) olive oil in a skillet over medium-high heat. Add finely diced onion and red pepper. Cook, stirring occasionally, until vegetables are soft and fragrant.
Step 3: Cook the Lion’s Mane Mushrooms: Add shredded lion’s mane mushrooms to the skillet with vegetables. Stir occasionally, cooking until the mushrooms turn golden and the moisture has evaporated. This ensures a flaky, crab-like texture and improves binding.
Step 4: Cool and Combine: Transfer the cooked mixture to a bowl and let it cool completely to prevent scrambled eggs. Once cooled, whisk eggs separately until combined and add to the mushroom mixture. Stir in 1/2 cup (60 g) panko crumbs, spring onions, Old Bay seasoning, chopped parsley, Worcestershire sauce, lemon juice, salt, and pepper. Mix well to form a cohesive mixture.
Step 5: Freeze for Structure: Shape the mixture into cakes, wrap tightly in plastic wrap to prevent freezer burn, and freeze. Freezing helps the cakes hold their shape during cooking. Chill time can vary from a few hours to overnight depending on firmness desired.
Step 6: Create a Breading Station: Set up three shallow dishes—one with 1/4 cup (30 g) flour, one with 2 tablespoons (15 g) flour, and one with 1 1/2 cups (180 g) panko crumbs. Dredge each cake first in flour, then in beaten egg if reserved, and finally coat with panko crumbs for a crispy exterior.
Step 7: Fry to Crispy Perfection: Heat 2 tablespoons (30 ml) olive oil in a skillet over medium heat. Cook the breaded cakes for about 3-4 minutes per side until deep golden brown and crispy. Flip halfway through cooking for even browning. If cakes brown too quickly, reduce heat. The internal temperature should reach 165 degrees F for food safety.
Step 8: Serve with Aioli: Serve the cakes warm, drizzled with prepared aioli or with the sauce on the side. Garnish with lemon wedges if desired.

Notes

Storage Tips – Room Temperature: Store cakes in an airtight container up to 2 days, avoiding humidity and heat exposure.
Storage Tips – Refrigeration: Use airtight container, refrigerate at 4 degrees C, and consume within 4 days.
Storage Tips – Freezing: Individually wrap cakes in plastic wrap, place in freezer bags, and store up to 3 months. Thaw overnight in refrigerator before cooking.
Expert Tips – If cakes fall apart while frying, refrigerate the shaped cakes for 30 minutes beforehand to help them set.
Expert Tips – When mixture feels too wet, add an extra 1/4 cup (30 g) of panko crumbs for better shaping.
Expert Tips – Use a thermometer to confirm doneness; cakes should reach 165 degrees F internally.
Expert Tips – If aioli is too thick, whisk in 1 tablespoon (15 ml) of water at a time to achieve a drizzle-able consistency.
Expert Tips – Flip cakes at 2-3 minute intervals to avoid uneven browning.
Serving Suggestions – Pair with a fresh arugula salad or a quinoa side dish.
Serving Suggestions – Serve alongside tangy coleslaw for added crunch.
Serving Suggestions – Add to grain bowls with roasted vegetables or use as gluten-free wrap filling for hand-held bites.
Serving Suggestions – Top with lemon garlic aioli or drizzle with spicy sriracha sauce for added flavor.
Recipe Variations – For a vegan option, substitute eggs with vegan egg replacer and mayonnaise with plant-based mayo.
Recipe Variations – Use gluten-free breadcrumbs in place of panko for gluten-free dietary needs.
Ingredient Notes – Choose firm, fresh lion’s mane mushrooms with creamy white or beige color for best texture.
Ingredient Notes – Old Bay seasoning substitutes include a mix of paprika, celery salt, and black pepper.
Ingredient Notes – Use fresh panko crumbs; stale breadcrumbs negatively affect the texture.
Ingredient Notes – Fresh Italian parsley adds fresh color and a mild herbal note; dried parsley is not recommended.

Nutrition

Serving Size: 1 cake
Calories: 350
Sugar: 1g
Sodium: 600mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 30g
Cholesterol: 90mg

Ingredient Notes

Mushrooms: Opt for cremini or shiitake for a richer flavor. Fresh mushrooms give the dish a wonderful earthy taste, while dried mushrooms can add a deeper umami kick. Make sure they’re firm to touch and free of spots.
Miso paste: Use white or yellow miso for a milder flavor; it brings a creamy, savory element. Look for brands like Miso Master for quality. Miso’s depth elevates the overall flavor profile immensely.
Pasta: Choose a hearty pasta like fettuccine or penne that holds onto the sauce well. Fresh pasta is great if you can find it; otherwise, a good quality dried pasta works too.
Cream: Heavy cream creates a luscious sauce; brands like Land O’Lakes work well. Make sure it’s fresh for the best consistency; it’s key to that creamy texture.
Garlic: Fresh garlic is a must! Use whole cloves and finely chop them. Garlic brings a fragrant kick that complements the miso beautifully. Avoid pre-minced garlic for this dish.
Butter: A good quality unsalted butter adds richness. You’ll want to melt it gently to avoid browning, which can change the flavor profile. It helps create a silky sauce.
Parmesan cheese: Freshly grated Parmesan adds a salty, nutty flavor. Avoid pre-grated cheese, as it can lack that fresh taste and clump in the sauce.
Green onions: Use fresh green onions for garnish, they add a nice crunch and a pop of color! Look for vibrant green tops for the best flavor. Don’t skip this, as it brightens the dish.
Mushrooms: Opt for cremini or shiitake for a richer flavor. Fresh mushrooms give the dish a wonderful earthy taste, while dried mushrooms can add a deeper umami kick. Make sure they’re firm to touch and free of spots.
Miso paste: Use white or yellow miso for a milder flavor; it brings a creamy, savory element. Look for brands like Miso Master for quality. Miso’s depth elevates the overall flavor profile immensely.
Pasta: Choose a hearty pasta like fettuccine or penne that holds onto the sauce well. Fresh pasta is great if you can find it; otherwise, a good quality dried pasta works too.
Cream: Heavy cream creates a luscious sauce; brands like Land O’Lakes work well. Make sure it’s fresh for the best consistency; it’s key to that creamy texture.
Garlic: Fresh garlic is a must! Use whole cloves and finely chop them. Garlic brings a fragrant kick that complements the miso beautifully. Avoid pre-minced garlic for this dish.
Butter: A good quality unsalted butter adds richness. You’ll want to melt it gently to avoid browning, which can change the flavor profile. It helps create a silky sauce.
Parmesan cheese: Freshly grated Parmesan adds a salty, nutty flavor. Avoid pre-grated cheese, as it can lack that fresh taste and clump in the sauce.
Green onions: Use fresh green onions for garnish, they add a nice crunch and a pop of color! Look for vibrant green tops for the best flavor. Don’t skip this, as it brightens the dish.

Recipe Tips

If your mushrooms aren’t browning, increase heat to medium-high and cook for an additional 5 minutes, stirring occasionally, to achieve the desired color.
When the pasta seems undercooked, taste a piece 9 minutes into the cooking time to check for doneness before adding the cheese.
If your cheese clumps, add a tablespoon of hot reserved pasta water after incorporating the cheeses to help create a smoother texture.
When your dish feels too thick, stir in an extra ¼ cup of chicken broth while it sits covered for 10 minutes for better consistency.
If you find the dish lacking flavor, increase the tamari by 1 teaspoon post-cooking to adjust the umami level before serving.

Serving Suggestions

Serve creamy miso mushroom pasta alongside blanched asparagus or a light mixed greens salad. Pair with steamed edamame or roasted Brussels sprouts to maintain the umami theme.

Use to make a creamy miso mushroom risotto or mushroom quesadillas. Add to vegetable stir-fry or grain bowls for an earthy touch.

Top with chopped scallions or crushed red pepper for extra flavor. A drizzle of sesame oil or some grated cheese can also enhance the dish.

Recipe variations

You can use shiitake mushrooms as the main mushroom, or try cremini or button mushrooms for a different texture in creamy miso mushroom pasta.
Add 2 tablespoons of white miso paste with 2 tablespoons of tamari sauce and ¼ teaspoon of ground white pepper to deepen the umami flavor in the sauce.
Either full-fat coconut milk or a dairy-based cream can be used to create the creamy consistency for this one-pot pasta dish.
If cooking for more people, double the pasta to 2 pounds and use 8 cups of broth; adjust miso paste to 4 tablespoons accordingly for consistent flavor.

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How to Store?

To keep your creamy miso mushroom pasta fresh and delicious, follow these storage tips:

Room Temperature: Store in an airtight container at room temperature up to 2 days. Avoid direct sunlight and consume promptly to maintain texture.

Refrigeration: Place in an airtight container in the refrigerator up to 5 days. Reheat gently to prevent cheese separation and preserve creaminess.

Freezing: Transfer into a freezer-safe container or freezer bag. Freeze up to 2 months. Thaw overnight in refrigerator before reheating evenly.

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If you enjoyed this creamy miso mushroom pasta or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!