Creamy Mushroom Miso Pasta

1 lb mushroom mix of choice, cleaned and sliced or hand-torn into smaller bite-sized pieces (button, cremini, shiitake, shimeji, black oyster, king oyster, etc.)

1 lb spaghetti or pasta of choice

Oil, for cooking

5 Tbsp butter, cut into 5 pieces

Salt, to taste

2 Tbsp finely minced garlic, from about 6 small cloves

4 Tbsp white or yellow miso paste (see note)

½ cup milk or cream (the higher the fat content, the creamier the outcome)

1 to 1 ½ cup pasta cooking water, more or less as needed to achieve desired consistency

¼ cup plain Greek yogurt

½ cup grated Parmigiano Reggiano or Pecorino Romano cheese

Chives, scallions or aonori (Japanese green seaweed flakes), to garnish, optional

Directions at foodnetwork.ca

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