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Pasta with Cremini Mushrooms and Miso
For this hearty vegetarian dish, the pasta is cooked directly in the sauce, so there's no need to boil water in a separate pot. Japanese miso may seem an unlikely ingredient to pair with Italian pasta, but it deepens the mushrooms' earthiness, and lightly browning the miso as we do here develops even more flavor intensity so the dish tastes surprisingly meaty and rich. We particularly liked cavatappi because its twisty shape is a good match for the chunky mushrooms, but any short pasta shape, such as penne or fusilli, works well, too.
tablespoons (½ stick) salted butter
medium yellow onion, halved and thinly sliced
01On a 6-quart Instant Pot, select More/High Sauté. Add the butter and melt. Add the onion and garlic, then cook, stirring occasionally, until the onion begins to soften, about 5 minutes. Stir in the miso and cook until lightly browned, about 2 minutes. Add the vermouth and cook, stirring, until almost fully evaporated, about 5 minutes. Add 3 cups water and whisk until the miso dissolves. Stir in the mushrooms and bring to a boil, then distribute in an even layer.
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