Brown Butter Miso Mushroom Rooster Combs with Crispy Shallots
Serving Size: 4-6
Prep Time: 20 Minutes
Cook Time:Â 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:Â
- 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!