Miso Mushroom Pasta, made with Wild Chanterelles, Lobster, and Morels

Mushrooms and butter are a match made in heaven, throw in some miso, and you're on cloud 9 with rainbows and unicorns. I formed this recipe with items I readily had in my kitchen. Hence, instead of running out to get ingredients, google substitutes and work with what's in your fridge.

How was this recipe created? My fellow wild food enthusiast friend, Earyn, dropped off a large bag of foraged lobster and chanterelles. And I had a pouch of dried morals that I had picked an embarrassingly long time ago. It was time that I created a recipe that required a generous amount of mushrooms.

Hot, Hot Tips, Read Before Cooking

Mushrooms

I realized the volume of mushrooms would vary if you're using a dense mushroom like the lobster. So feel free to ignore the suggested amount and grab 4 generous handfuls of fungi and 5 if you have tiny hands like me. The goal is to ensure everyone gets a healthy dose on their plate.

Pasta Shape

The pasta in the pictures is an egg pasta, and the shape is called garganelli. It's not commonly found therefore I encourage you to go for your favourite form. Choose one that is hearty and has lots of ridges to gripe on to the creamy sauce and mushroom chunks, for example, fusilli, rigatoni, and mafalda.

Happy cooking and stay wild!

-Jenny