Recipe: To Try At Home Maple Syrup Mushroom Pasta

Recipe: To Try At Home Maple Syrup Mushroom Pasta Delicious, fresh and tasty.

Maple Syrup Mushroom Pasta. Add balsamic vinegar, soy sauce, thyme leaves, paprika, or chili powder and stir until the mushrooms are evenly coated with the marinade. I am a huge fan of mushrooms of all types, wild and cultivated. This dish can stand alone as a side, be used as a pasta sauce, or be turned into a quiche.

Take out of the wok as soon as it gets golden brown and crispy.

Add some more oil into the wok if needed and fry mushrooms until lightly browned.

Then, pour maple syrup over the mushrooms.

You can cook Maple Syrup Mushroom Pasta using 9 ingredients and 7 steps. Here is how you cook that.

Ingredients of Maple Syrup Mushroom Pasta

1. It’s of some flavorless oil.

2. You need 1 of shallot, finely diced.

3. You need 10-15 of small button mushrooms, whole.

4. It’s 2 tablespoons of maple syrup.

5. Prepare 2 tablespoons of Korean barbecue sauce.

6. Prepare of (to taste) cayenne pepper, soy sauce, turmeric, herbes de Provence, black pepper, ground ginger.

7. Prepare 1 of leveled spoonful of cornstarch dissolved in a little bit of water.

8. Prepare 1 of chicken bouillon cube.

9. It’s 200 g of dried linguine.

Continue frying for a couple of minutes or until caramelized.

This Mushroom Gochujang Pasta, like many things, was an borne out of a need.

And that need was to not waste all the mushrooms I had.

Whisk together the maple syrup, soy sauce and vinegar in a liquid measuring cup, then pour into a large zip-top bag.

Maple Syrup Mushroom Pasta instructions

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 :).

Add the mushrooms and press air out of the bag, then seal and massage to coat.

When the water comes to a rolling boil, salt generously and add the pasta.

Cook al dente, following the timing instructions on the package.

Drain the pasta and toss with the mushrooms in a large pasta bowl or in the pan.

Candy cap mushrooms have become a trendy food.