Bring 4 cups water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 12 oz malfalde and cook according to package instructions until al dente (usually 7–9 minutes). Reserve 1 cup of pasta cooking water before draining.

Drain the pasta and set aside in the pot off the heat. Keep covered to stay warm.

Mushrooms & Aromatics

While the pasta cooks, heat 1.5 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter foams.

Add the torn blue oyster mushrooms in a single layer (work in batches if necessary). Let them sear without moving for 2–3 minutes so they develop color, then stir and cook another 2–3 minutes until golden and any liquid has mostly evaporated.

Season mushrooms with salt to taste and 1/2 teaspoon freshly ground black pepper. Push mushrooms to the side of the pan, add the minced shallot and sauté 1–2 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Stir in 1 teaspoon fresh thyme and 2 tablespoons chopped parsley. Remove about 2 tablespoons of the cooked mushrooms and herbs to use as garnish if desired.

Umami Cream Sauce

Lower heat to medium. Add 1 tablespoon butter to the skillet with the mushrooms and aromatics if the pan looks dry.

Deglaze the pan with 60 ml dry white wine, scraping up any browned bits. Let the wine reduce by about half (1–2 minutes).

Add 120 ml stock and bring to a gentle simmer for 1–2 minutes to concentrate flavor.

Whisk 1 teaspoon miso paste with a tablespoon of the hot stock or cream to dissolve it, then add it to the skillet along with 120 ml heavy cream and 1/2 teaspoon soy sauce. Stir to combine and simmer gently for 2–3 minutes until the sauce thickens slightly.

Stir in 30 g finely grated Parmesan until melted and incorporated. Taste and adjust seasoning with salt if needed and 1 teaspoon fresh lemon juice to brighten the sauce.

Combine & Finish

Add the drained malfalde to the skillet with the sauce and mushrooms. Toss to coat, adding reserved pasta cooking water a few tablespoons at a time as needed to loosen the sauce and achieve a silky consistency (use about 2–6 tablespoons).

Cook together for 1 minute so the pasta absorbs some sauce. Stir in 1 teaspoon extra-virgin olive oil and 2 tablespoons chopped parsley.

Plate the pasta, sprinkle with the reserved sautéed mushrooms/herbs, additional grated Parmesan (about 2 tablespoons), and a few extra parsley leaves and thyme sprigs. Finish with a grind of black pepper and crushed red pepper flakes if using.