Mushroom pasta with a sauce made of blended mushrooms

Stem and thinly slice the shiitakes; add the oyster mushrooms.

Lightly salt the oil and saute the mushrooms five to seven minutes until lightly browning and forming a fond.

Scoot them aside, add the shallot and saute three minutes, then crush in a clove of garlic for another 30 seconds.

Deglaze with three tablespoons of sherry and cook it off.

Blend two thirds of the mushrooms with three tablespoons of butter, two tablespoons of white miso and about a quarter cup of Parmesan, loosening with pasta water.

Return the puree to the pan with the remaining mushrooms, bring to a bare simmer and add the pasta within a minute or two of doneness.

Cook together two to three minutes, loosening with pasta water.

Finish with the juice of half a lemon, two teaspoons of chopped tarragon, more Parmesan and more pasta water; season with kosher salt and freshly ground pepper.