Anna of Yoka Miso created this pasta for market goers on a rainy morning at the University District a few weeks before Thanksgiving 2024. The depth of flavor and creamy texture of this recipe will make you sit in gratitude of the simple things all around you, no matter what time of year it is. But this mushroomy delight is best enjoyed hot on a cold fall day as you watch the rain splatter your window.

We will list which farmers Anna sourced her recipe from, but feel free to get creative.

INGREDIENTS

16 oz. of pasta of choice (preferably linguine) from La Pasta

3/4-1 lb mushrooms (oyster, crimini, maitake) from Sno-Valley Mushrooms

5 tablespoons of unsalted butter - from Fantello Farmstead

2-5 cloves of Garlic - from Vashon Garlic

3 tablespoons of soybean or garbanzo miso - from Yoka Miso

4 oz. parmesan or pecorino, finely grated cheese (about 1 cup) - from Glendale Shepherd

DIRECTIONS

Step 1 - Brown the mushrooms in butter and cook until soft - set aside

Step 2 - Bring a large pot of water to boil (NO SALT - the miso is salty enough). Add the pasta and cook 1 minute short of al dente. Reserve 1 1/2 cups of pasta water, then drain the pasta.

Step 3 - Drizzle some oil and cook the garlic for 1 minute on medium-high heat. Add the butter, miso and 1 1/4 cups pasta water to pot and whisk over medium heat until the miso breaks down and the butter melts away. Add the pasta, cheese, and mushrooms, stirring vigorously with tongs until the cheese is melted and the sauce emulsifies (about 1 minute). sometimes this step is tricky but be persistent until the cheese melts, thickens, and sticks to the noodles.

Step 4 - Divvy up into serving bowls, drizzle some finishing olive oil on top, maybe some more cheese or black pepper, if you wish.