Creamy Miso and Mushroom Pasta

In a pot of salted boiling water, cook the pasta until al dente. Drain the pasta.
Meanwhile, in a skillet over medium-high heat, brown the mushrooms and shallots in the butter. Season with salt and pepper. Add the garlic and cook for 1 more minute while stirring. I had so much mushrooms that I made multiple batches to cook them all and combined everything in a large skillet.
In a separate pan add the broth. Bring to a boil while stirring and let reduce by half. Add the miso. Mix well to combine until the sauce is smooth. Season with pepper (miso is very salty so no need to add any salt). Add the mushrooms-shallots mix well and add the pasta and mix to coat well in the sauce.
Serve the pasta in shallow bowls. Sprinkle with the Parmesan. Serve immediately.