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Maple Syrup Mushroom Pasta – Eating Well Cookbooks

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Maple Syrup Mushroom Pasta

Maple Syrup Mushroom Pasta.

Ingredients of Maple Syrup Mushroom Pasta

  1. You need of some flavorless oil.
  2. It’s 1 of shallot, finely diced.
  3. You need 10-15 of small button mushrooms, whole.
  4. You need 2 tablespoons of maple syrup.
  5. It’s 2 tablespoons of Korean barbecue sauce.
  6. It’s of (to taste) cayenne pepper, soy sauce, turmeric, herbes de Provence, black pepper, ground ginger.
  7. You need 1 of leveled spoonful of cornstarch dissolved in a little bit of water.
  8. It’s 1 of chicken bouillon cube.
  9. It’s 200 g of dried linguine.

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 :).
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