Mushroom Spaghetti with Mushroom Cream Sauce

For the mushroom sauce

1. Heat olive oil in a pan over medium heat and lightly season with salt.

2. Add the sliced shiitake and oyster mushrooms and sauté until they release their moisture and brown, 5 to 7 minutes.

3. Add the diced shallot and sauté for another 3 minutes.

4. Add the minced garlic and sauté for 30 seconds until fragrant.

5. Deglaze the pan with sherry, scraping up any browned bits from the bottom.

6. Transfer two-thirds of the cooked mushrooms from the pan into a blender. Keep the remaining mushrooms in the pan off the heat.

7. Add the butter, white miso, and 1/4 cup Parmesan cheese to the blender with the mushrooms. Blend until completely smooth to form a thick cream sauce.

8. Pour the blended mushroom cream sauce back into the pan with the reserved cooked mushrooms over low heat to bring to a bare simmer.

For the pasta

9. Cook the spaghetti in a large pot of salted boiling water until al dente.

10. Drain the pasta, reserving a small splash of pasta cooking water.

To assemble

11. Add the cooked spaghetti directly into the pan with the mushroom cream sauce.

12. Cook everything together over medium-low heat, tossing constantly, for 2 to 3 minutes.

13. Add the lemon juice, chopped tarragon, an extra sprinkle of Parmesan cheese, a splash of pasta cooking water, salt, and black pepper.

14. Toss thoroughly to combine until the sauce coats the pasta evenly.

15. Divide between bowls and garnish with extra grated Parmesan and chopped tarragon before serving.