This recipe for miso mushroom pasta is hearty and delicious. It was inspired by Andy Erikson’s Leviathan Wine, which creates a Cabernet-based blend every vintage from a range of vineyards across Northern California.

As we come towards the end of blood orange season I wanted to utilise this fresh and vibrant fruit in a simple way. Crudo seemed like a good choice. The balance of flavours and textures works well. I recommend using transparent soy sauce in the dressing if you can source it. It keeps the colours vibrant. I have also tried this recipe with tuna and it was delicious.