Maple Syrup Mushroom Pasta
Maple Syrup Mushroom Pasta

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, maple syrup mushroom pasta. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Maple Syrup Mushroom Pasta is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Maple Syrup Mushroom Pasta is something that I’ve loved my whole life.

To begin with this recipe, we must prepare a few components. You can have maple syrup mushroom pasta using 9 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Maple Syrup Mushroom Pasta:
  1. Take some flavorless oil
  2. Take 1 shallot, finely diced
  3. Get 10-15 small button mushrooms, whole
  4. Get 2 tablespoons maple syrup
  5. Prepare 2 tablespoons Korean barbecue sauce
  6. Get (to taste) cayenne pepper, soy sauce, turmeric, herbes de Provence, black pepper, ground ginger
  7. Get 1 leveled spoonful of cornstarch dissolved in a little bit of water
  8. Make ready 1 chicken bouillon cube
  9. Get 200 g dried linguine
Instructions to make Maple Syrup Mushroom Pasta:
  1. Fry the shallot in an oiled wok over high heat. Take out of the wok as soon as it gets golden brown and crispy
  2. Add some more oil into the wok if needed and fry mushrooms until lightly browned. Then, pour maple syrup over the mushrooms. Continue frying for a couple of minutes or until caramelized
  3. Set mushrooms aside leaving the sauce in the wok over medium heat. Next, thin out the sauce with water: add 2 tablespoons of water and the barbecue sauce
  4. In a small bowl, whisk together cornstarch and water. Add it to the wok while stirring. Add more water if the sauce gets too thick
  5. Season the sauce to your liking with soy sauce, ginger, cayenne, turmeric, herbes de Provence and pepper. Set aside
  6. In a pot of boiling water, add the bouillon and dried pasta. Cook until pasta is al dente. Drain
  7. Wipe out the wok then stir fry the pasta. Reheat the shallot and mushrooms with the pasta. To serve: divide the mushroom and shallot linguine between two plates, add the sauce on top and garnish with chives. Enjoy :)

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