Cook 12 oz. egg-based pasta (such as fettuccine nests) in a large pot of boiling salted water, stirring occasionally, until al dente, about 1 minute less than package directions.

Meanwhile, heat 2 Tbsp. extra-virgin olive oil in a large skillet over high. Add 1 lb. crimini or mixed mushrooms (such as button, maitake, oyster, and/or shiitake), sliced ¼" thick or torn into bite-size pieces, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and toss to coat evenly. Spread out into an even layer and cook, undisturbed, until mushrooms are starting to release their liquid, 2–3 minutes. Continue to cook, tossing occasionally, until moisture is almost completely evaporated and edges of mushrooms are starting to brown, 6–8 minutes.

Reduce heat to medium-high; add 5 garlic cloves, thinly sliced, and remaining 1 Tbsp. extra-virgin olive oil. Cook, tossing often, until garlic is fragrant and golden, 1–2 minutes. Pour in ¾ cup dry white wine, scraping up any browned bits stuck to bottom of pan with a sturdy spatula or flat-edged wooden spoon, and cook until wine is mostly evaporated (you should have about 1 Tbsp. liquid left in pan), about 4 minutes. Reduce heat to medium-low. Add 4 Tbsp. unsalted butter, cut into pieces, and 2 Tbsp. white miso and stir until melted and combined. Slowly pour in ½ cup heavy cream, scraping up any browned bits stuck to bottom of pan; simmer until thickened slightly, 2–3 minutes. Add 1 Tbsp. low-sodium soy sauce; season with freshly ground pepper. Taste and add more salt if needed.

Using tongs, transfer pasta to mushroom mixture and add 1 cup pasta cooking liquid. Increase heat to medium and bring to a simmer. Cook, tossing constantly and adding ½–1 cup more pasta cooking liquid to reach desired sauce consistency if needed, until pasta is al dente and liquid has thickened slightly, about 3 minutes.

Remove pan from heat. Add 1 oz. Parmesan, finely grated (about ½ cup) to pasta and toss to combine. Season generously with more pepper; taste and season with more salt if needed.

Divide pasta among shallow bowls and top with more Parmesan and pepper.