1: Separate the enoki from the other mushrooms, lightly coat in cornstarch, garlic powder, salt and pepper. Deep fry until golden and crispy. Drain and set aside.
2: Bring a pot of water to the boil, salt and cook pasta according to packet instructions. Drain and set aside some of the pasta water for later.
3: Roughly slice up the remaining mushrooms then add to a dry pan. Add in a splash of water, pop the lid on and allow to cook on high heat until mushrooms release even more liquid.
4: Take the lid off and let the remaining liquid evaporate. Once the pan is fully dry, add in your butter (or can use oil) and fry until mushrooms become golden.
5: Add in the garlic and fry for another minute. Pour in the miso mixture and cream and allow to simmer for a minute. Add in the pasta and a splash of pasta water and toss until well coated. Season with soy sauce or salt if needed and finish off with pepper and parsley.
6: Transfer to a plate, top with the fried enoki and enjoy.
