Miso-Mushroom Pasta

7 ounces dried pasta, such as bucatini

4 ounces mushrooms (I use an equal mix of shimeji, eryngii, and oyster mushrooms, but most other combinations are good too)

2 tablespoons vegetable oil

1 teaspoon sherry vinegar, or white wine vinegar

2 teaspoons red miso paste

3 tablespoons butter, softened

5 garlic cloves

½ cup heavy cream

1 stalk of scallion, finely sliced

1 pinch salt

1 pinch black pepper

Directions at food52.com

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