Miso Mushroom Pappardelle

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Serves 2 | Prep: 20 mins | Cook: 20 mins

I became aware of Andy Erikson’s Leviathan Wine last year. I was intrigued by the project, which creates a Cabernet-based blend each vintage from a range of vineyards across Northern California.

I thought it would be fun to tailor a dish specifically to the wine. So I cracked open a bottle and let it breathe. It took a bit of time to open up, but once it did it unleashed something big and bold, with plenty of dark fruit and a nice balance between sweet and dry.

I wanted to come up with something that could stand up to that.

This dish utilises hearty mushrooms and is balanced by the sweet umami of white miso, a dash of salty soy, and a cleansing splash of white wine vinegar.

• Equipment

  • Large frying pan

  • Knife

  • Medium pot (for pasta)

  • Cheese grater

• Ingredients

  • 200g oyster mushrooms

  • 200g chestnut mushrooms

  • 200g portobello mushrooms

  • 1 medium onion

  • sprig fresh thyme

  • 2 garlic cloves

  • 1 tbsp. mirin

  • 1 tbsp. white wine vinegar

  • 2 tbsp. crème fraîche

  • 220g pappardelle

  • parmesan cheese

  • fresh parsley

  • 1 lemon

• Method

  • Add olive oil to a large frying pan and cook the oyster mushrooms. Add a pinch of salt, a knob of butter and a touch more oil if necessary. Cook until golden brown on each side. Remove from pan and set aside on an oven tray. They will be used as garnish and can be gently warmed at the last minute before topping the pasta.

  • Dice the onion into small pieces and fry in the pan with some oil until the pieces begin to turn translucent. Chop the chestnut mushrooms into quarters and slice the portobellos into strips. Add to the pan with a pinch of salt. Remove the leaves from a large sprig of thyme and add to the pan. Add a generous amount of freshly cracked black pepper. Keep going until the water has cooked out of the mushrooms and they are beginning to take on some colour.

  • Reduce the heat, crush the garlic and add, stir for a minute before adding the miso, soy, mirin and vinegar. Stir well to incorporate before adding the crème fraîche. Turn the heat off while you cook your pasta.

  • When the pasta is nearly cooked, turn the heat back on the mushrooms. Save some of the pasta water before adding the pasta to the mushroom sauce. Add about 150ml of the pasta water and stir the entire thing to combine. You're looking for a silky smooth, emulsified sauce. If it seems too dry add more pasta water.

  • To serve, top each bowl with freshly grated parmesan, black pepper, freshly chopped parsley and the oyster mushrooms. Squeeze a bit of lemon juice over the top to add a hint of freshness.

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