Umami Miso Mycelial Mushroom and Chicken Rigatoni

a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Once hot, add the diced chicken and sliced mushrooms to the pan.

b) Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat.

a) In the meantime, peel and grate the garlic (or use a garlic press). 

b) Once the mushrooms have browned, add the garlic to the pan and cook for 1 min more. 

a) Stir in the water for the sauce (see pantry for amount), miso paste and wild mushroom paste. TIP: If your wild mushroom paste has hardened, pop it in a bowl of hot water for 1 min.

b) Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.

a) Once the sauce has thickened, stir in the creme fraiche and hard Italian style cheese. Simmer for 1 min.

b) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

c) Stir in the cooked pasta and butter (see pantry for amount).

d) Taste and season with salt and pepper if needed. Add a splash more water if you feel it needs it. 

a) Share the creamy miso pasta between your bowls.

Enjoy!