Maple Syrup Mushroom Pasta
Maple Syrup Mushroom Pasta

Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, maple syrup mushroom pasta. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Maple Syrup Mushroom Pasta is one of the most well liked of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Maple Syrup Mushroom Pasta is something that I have loved my entire life.

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

The ingredients needed to make Maple Syrup Mushroom Pasta:
  1. Get some flavorless oil
  2. Make ready 1 shallot, finely diced
  3. Prepare 10-15 small button mushrooms, whole
  4. Prepare 2 tablespoons maple syrup
  5. Make ready 2 tablespoons Korean barbecue sauce
  6. Get (to taste) cayenne pepper, soy sauce, turmeric, herbes de Provence, black pepper, ground ginger
  7. Prepare 1 leveled spoonful of cornstarch dissolved in a little bit of water
  8. Take 1 chicken bouillon cube
  9. Take 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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