Maple Syrup Mushroom Pasta

Name: Maple Syrup Mushroom Pasta
Total time: 2700 s
Yield: 2 servings
Cuisine: American
Ingredients: some flavorless oil; 1 shallot, finely diced; 10-15 small button mushrooms, whole; 2 tablespoons maple syrup; 2 tablespoons Korean barbecue sauce; (to taste) cayenne pepper, soy sauce, turmeric, herbes de Provence, black pepper, ground ginger; 1 leveled spoonful of cornstarch dissolved in a little bit of water; 1 chicken bouillon cube; 200 g dried linguine

red.queen @cook_3761626

The amount of soy sauce really depends on the saltiness of your bouillon, so please taste it first

red.queen @cook_3761626

The amount of soy sauce really depends on the saltiness of your bouillon, so please taste it first

Saved

Ingredients

45 mins

2 servings

some flavorless oil
1shallot, finely diced
10-15small button mushrooms, whole
2 tablespoonsmaple syrup
2 tablespoonsKorean barbecue sauce
(to taste) cayenne pepper, soy sauce, turmeric, herbes de Provence, black pepper, ground ginger
1leveled spoonful of cornstarch dissolved in a little bit of water
1chicken bouillon cube
200 gdried linguine

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Steps

45 mins

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 :)