For ➋120-200 g spaghetti
400 g oyster mushrooms
pinch of chili flakes
40 g walnuts or pecans, chopped
clove of garlic, crushed to a pulp
30 g butter
1 tbs white miso
1 tbs lemon juice
salt & black pepper
Cook the spaghetti in salted water until al dente.
Cut the mushrooms into pieces and fry together with the chili flakes and chopped nuts in some oil over a medium heat until golden brown. Season with salt and pepper.
Lower the heat, add the crushed garlic clove and stir-fry for 30 s before adding the butter and miso to the pan. Mix until the butter has just melted and deglaze with lemon juice and 100 ml of the pasta cooking water. Let it simmer until you have a smooth sauce.
Turn the heat very low and add the drained pasta to the pan. Mix about 1 m very well so that each strand has a nice layer of sauce and the sauce is almost completely absorbed. Add a few tbs of extra pasta cooking liquid while mixing if the sauce becomes too dry.
Divide the pasta between plates and season generously with freshly ground black pepper.
