800g Mushrooms of choice, mix it up as best you can, slice evenly
3-4 tablespoons peanut/olive oil
Sea salt
200-300g dried pasta of choice
2 tablespoons toasted sesame oil
2 shallots, finely diced
4 garlic cloves minced
3 tablespoons white miso paste
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 tablespoon maple syrup
2 tablespoons tahini paste
2 scallions or small bunch chives, finely chopped
2 tablespoons sesame seeds, toasted
Method:
If using oven - lay the mushrooms out flat on two baking sheets, drizzle with oil and season with sea salt. Place in a preheated oven for 15 minutes, turning/tossing half way through.
If using pan only – batch fry your sliced mushrooms with some oil and sea salt. It is important to get some colour on the mushrooms rather than putting them all in at once as they will just steam and be soggy. As you batch fry you can set them aside, it’s ok if they cool a little as we will be putting them back in the pan soon. Or you could even refrigerate them if you wanted to do this bit ahead of time.
While the mushrooms are cooking, put on the pasta according to the packet instructions.
Place a large frying over a medium heat.
Add in the toasted sesame oil and shallots, fry for 5 minutes, stirring often.
Now add in your minced garlic and fry for another minute.
Now it is time to add your browned mushrooms wither from the oven or the other pan.
Mix the miso paste with a few tablespoons of pasta water to loosen it up and pour this on top of the mushrooms.
Fry on a hot heat for 2-3 minutes, mixing well.
Next add in the soy sauce, rice wine vinegar, maple syrup and tahini paste.
Pour of ladle in some more pasta water to make it a desired saucy consistency. If you prefer it very saucy be sure to balance with seasoning.
Add in the strained pasta, toss well and serve in a warmed pasta bowl.
Season with scallions or chives and some toasted sesame seeds.
