Unearth the delightful depth of white miso in a unique pasta recipe that combines its delicate sweetness and umami flavor for a truly soul-warming meal. This Japanese staple, subtly flavored with garlic butter to gracefully enrich your pasta, coupled with a hint of Dijon mustard for that perfect sharp tang - creating a balance your tongue will remember.

White miso or Shiro Miso, the outcome of fermenting soybeans with rice or barley for over six months, brings lesser intensity and a naturally sweeter note compared to red miso. It is now easily available in large grocery stores, Asian markets, or even online.

For a robust texture and enhanced flavors, add sturdy mushrooms like cremini, oyster, or maitake, also known as hen-of-the-woods, to the pasta. The chosen fungi capture the aromatic ingredients well, caramelizing into a delicate crisp when sautéed. Involved in this browning process, remember to resist the urge to constantly stir your mushrooms, to attain that golden sear, stir only a couple of times.

A fantastic accompaniment to this comforting pasta meal would be a glass of Chenin Blanc with hints of apple and brioche, such as Château d’Epiré Cuvée Spéciale Savennières.

As for the recipe, start with sautéing your mushrooms in hot olive oil, seasoning them with the provided amount of salt. Tip in your wine to gather all the brilliant flavors stuck to your skillet, evaporating completely before transferring these fungi to the plate. Repeat the process with the remaining batch of mushrooms and set it aside.

Meanwhile, set your pasta to boil according to your package instructions. Keep aside two cups of this pasta water before draining your pasta. Resume your skillet work by cooking garlic and butter over medium heat till the garlic begins to brown slightly. Introduce your chopped shallots to the mix, keeping them over the flame till they soften and the garlic achieves a golden hue. Now, add in some rosemary for that earthy pop before you whisk in the cream, miso, Dijon, and reserved pasta water to the mix.

Mix in the cooked pasta into this sauce along with the mushrooms, ensuring the pasta is evenly coated. If the sauce appears too thick, add in more pasta water to attain your desired consistency. Garnish it with some grated parmesan and serve it with fresh, juicy lemon wedges to add that extra zest to your pasta plate.