Creamy Mushroom Pasta with Garlic-Miso Butter
Ingredients
- 1/2 cup olive oil, divided
- 1 pound mixed fresh wild mushrooms (preferably cremini, oyster, and hen-of-the-woods), torn into bite-size pieces, divided
- 2 teaspoons kosher salt, divided
- 1/2 cup (4 ounces) dry white wine, divided
- 1 pound uncooked linguine
- 1/2 cup garlic cloves (from 2 heads), thinly sliced
- 1/4 cup unsalted butter (2 ounces)
- 2 large shallots, halved and thinly sliced (about 1 cup)
- 1 tablespoon finely chopped fresh rosemary
- 1/2 cup heavy cream
- 3 tablespoons white miso
- 2 tablespoons Dijon mustard
- Grated Parmesan cheese
- Lemon wedges, for serving
Directions
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