Miso Mushroom Leek Pasta

Tis’ the season to eat decadently, and this creamy umami rich pasta does it perfectly without cream or butter.

In a large heavy pot, sauté two thinly sliced leeks with salt and pepper in some olive oil over medium heat for five minutes. Add a pound and a half of sliced cremini mushrooms and cook for another ten minutes, toss often so they brown evenly.

Before draining a pound of pasta be sure to reserve a cup of the water, and while still hot, stir in two tablespoons of white miso until dissolved.

With the heat on low, add the miso water, drained pasta, ¾ cup of grated parmesan, and a few tablespoons of sherry or red wine vinegar to the mushrooms. Mix well until the sauce starts to come together and coat the noodles.

Season with salt and pepper and garnish with some chopped parsley.

Miso Glazed Fish

I saw this recipe in NYT Cooking and it reminded me how long it had been since I made it…so incredibly good and super easy.

For a half pound of cod or salmon, bring a quarter cup each of mirin and sake to a boil then turn down the heat and simmer. If you don’t have either or both, you can substitute a half cup of dry white wine with a splash of rice wine vinegar.

After half a minute, turn the heat to low and stir in a tablespoon of sugar along with three tablespoons of white miso. When both are fully dissolved take off the heat and stir in two teaspoons of sesame oil. Pour into a glass baking dish to cool then add the fish and marinate for a few hours in the fridge.

When you’re ready to go, remove the fillets from the marinade and place them on a foil lined baking sheet. If you’re an extra sauce kind of person, you can simmer the excess marinade over medium heat for a couple of minutes and serve with the cooked fish.

To finish, broil the fish for a few minutes on each side, or until you see some caramelization happening. Then bake at 400 for five minutes.