Linguine with Asian mushrooms in miso cream

Ingredients for 3 servings:

• 300 g oyster mushrooms (oyster mushrooms)
• 300 g shiitake mushroom(s)
• 2 tsp butter
• 2 bunch(s) peppercorns, green, fresh
• 1 tbsp, heaped porcini mushrooms, dried, ground (porcini mushroom powder)
• 4 sprigs of thyme
• 1 tbsp, heaped miso paste
• 60 ml Madeira
• 1 tbsp soy sauce, dark
• 2 tbsp balsamic cream
• 500g linguine
• 50 g Pecorino, finely grated
• 2 spring onions, the green part
• Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Melt the butter in a large pan and sauté the peppercorns over low heat. Twist the stems off the shiitake mushrooms and discard. Cut the caps into strips. Tear the oyster mushrooms into strips. Pick the thyme leaves and slice the green parts of the spring onions into thin rings. Remove the peppercorns from the pan and set aside. Sauté the mushrooms in the butter. After about 3 minutes, add the porcini mushroom powder and the thyme leaves and fry for another 5 minutes, turning frequently. Cook the pasta in boiling salted water until al dente. In a small bowl, dissolve the miso paste in the cream. Add the Madeira, balsamic vinegar, and soy sauce and stir. Add the liquid to the mushrooms and continue to simmer over medium heat. Mix the pasta with the mushroom cream and sprinkle with green pepper, pecorino, and spring onions.