Brown Butter Miso Mushroom Rooster Combs with Crispy Shallots

Serving Size: 4-6

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Total Time: 50 Minutes

Ingredients:

1 lb. Pappardelle's Miso Mushroom Rooster Comb
5 Tbsp. butter
2 Tbsp. extra-virgin olive oil
10 oz. cremini or shiitake mushrooms, sliced
2 shallots, thinly sliced
4 cloves garlic, minced
1-1/2 Tbsp. white miso paste
1/2 cup grated Parmesan
2 Tbsp. fresh lemon juice
1 Tbsp. lemon zest
2 Tbsp. fresh parsley, chopped
1 Tbsp. fresh thyme
1/2 tsp black pepper
1/2 cup panko breadcrumbs
Salt, as needed

Instructions:

Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 10-12 minutes. Drain, reserving 1 cup pasta water. Set aside.
In a large skillet, heat olive oil with 2 Tbsp. butter over medium heat. Add shallots and cook until golden and crisp, about 4–5 minutes. Remove and set aside.
Add mushrooms to the same pan and cook until browned, about 5–6 minutes. Stir in garlic and thyme and cook 1 minute.
Add remaining 3 Tbsp. butter and let it brown slightly until nutty and fragrant. Stir in miso paste until smooth.
Add panko and toast lightly for 1–2 minutes. Stir in Parmesan, lemon juice, and black pepper.
Add cooked pasta and a splash of pasta water, tossing until glossy and well coated.
Finish with lemon zest, parsley, and crispy shallots on top before serving. Enjoy!