1. In a large pot of boiling salted water, cook the spaghetti to 2 mins before al dente, then drain the pasta well.
2. Meanwhile, chop or pull apart the mushrooms into bite-sized chunks. Then, heat a large skillet over high heat with 1 Tbsp of vegetable oil, and sauté the mushrooms for 3-5 minutes until nicely browned. Set aside.
3. In the same skillet, melt the butter, add the sliced garlic and cook over medium-low heat, stirring occasionally, until the garlic is lightly browned.
4. Add the sautéed mushrooms, miso, and heavy cream. Bring the sauce to a boil, stirring gently.
5. Finally, add the cooked pasta to the sauce and stir until the pasta is well coated. Remove from heat.
6. Portion the pasta into shallow bowls and sprinkle with seaweed and freshly cracked black pepper. 

 

 

 

 

 

 

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