Photo by Matt Zuras
Servings: 6
Prep time: 10 minutes
Total time: 30 minutesIngredients1 tablespoon olive oil
8 ounces ground pork
1 garlic clove, minced
1 pound mixed mushrooms, roughly chopped
1 yellow onion, diced
3/4 cup heavy cream
3 tablespoons red or white miso
kosher salt and freshly ground black pepper, to taste
1 pound fettuccine
1 tablespoon fresh oreganoDirections1. Heat olive oil in a 12-inch skillet over medium. Add the pork and garlic and cook until the meat is browned, about 5 minutes.2. Add in the mushrooms and onion and cook until golden and soft, about 6 minutes. Stir in the cream and the miso and cook for 1 minute longer.3. Meanwhile, bring a large pot of generously salted water to a boil. Add the pasta and cook, stirring, until al dente, about 7 minutes. Drain and transfer the pasta to the skillet. Season with salt and pepper and toss with the oregano to serve.From This Sake Brewer Wants to Change the World with Fermentation
Prep time: 10 minutes
Total time: 30 minutesIngredients1 tablespoon olive oil
8 ounces ground pork
1 garlic clove, minced
1 pound mixed mushrooms, roughly chopped
1 yellow onion, diced
3/4 cup heavy cream
3 tablespoons red or white miso
kosher salt and freshly ground black pepper, to taste
1 pound fettuccine
1 tablespoon fresh oreganoDirections1. Heat olive oil in a 12-inch skillet over medium. Add the pork and garlic and cook until the meat is browned, about 5 minutes.2. Add in the mushrooms and onion and cook until golden and soft, about 6 minutes. Stir in the cream and the miso and cook for 1 minute longer.3. Meanwhile, bring a large pot of generously salted water to a boil. Add the pasta and cook, stirring, until al dente, about 7 minutes. Drain and transfer the pasta to the skillet. Season with salt and pepper and toss with the oregano to serve.From This Sake Brewer Wants to Change the World with Fermentation