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Remove mushroom stalks and chop for medium sized slices
Melt the butter and fry until golden but still soft.
At the same time, boil pasta and reserve 400ml pasta water once cooked.
Add miso and 250ml of the pasta water (around half of it) to the butter and mushrooms and whisk until combined.
Add parmesan, and pasta and whisk until silky and creamy. Really give it some elbow grease! If it needs thinning, add some more pasta water until you get the consistency you like.
Optionally garnish with a sprinkle of togarashi or furikake (Japanese seasoning blends)