Set the pasta to cook in a pot of salted boiling water according to package instructions.

Heat the oil and butter in a large pan and brown the sliced mushrooms with a pinch of salt and pepper until golden over medium heat. Remove the mushrooms to a separate plate and set aside.

In the same pan, add chopped onions and saut? over low heat for 7-10 minutes until tender and slightly golden. Add minced garlic and cook for about 30 seconds longer.

Add a splash of whisky to the pan and let it simmer until the alcohol is mostly burned off and the liquid is reduced in half.

Add 1 tablespoon of flour and mix well until combined with the fat. Pour in the stock and a teaspoon of miso paste and bring to a simmer.

Add the mushrooms back to the pan and mix to combine. Then add double/heavy cream, Dijon mustard, and one bay leaf. Let simmer over low heat for about 10 minutes.

Turn off the heat and stir in sour cream, seasoning with salt and pepper.

Drain the pasta and add it to the mushroom stroganoff, tossing to combine until the pasta is evenly coated with the sauce. Taste and adjust salt as needed. Serve sprinkled with chopped parsley or chives.