Maple Syrup Mushroom Pasta - Household warmth and closeness may be obtained in easy ways. A single of them is cooking and serving food for the family members. As a housewife, certainly you do not would like to miss a meal collectively ideal? Cuisine also can be the important to a satisfied family, numerous feel homesick mainly because their cooking has been identified elsewhere.
So for all those of you who like to cook and like it or not you have to supply food for the family members, of course you also don't want the identical dishes, ideal? You'll be able to cook with new and simple variants. Since now you are able to quickly find recipes without getting to bother. Like the following Maple Syrup Mushroom Pasta which you are able to imitate to be presented for your beloved loved ones.
Maple Syrup Mushroom Pasta is one of the most favored of current trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They're fine and they look fantastic. Maple Syrup Mushroom Pasta is something that I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can have maple syrup mushroom pasta using 9 ingredients and 7 steps. Here is how you can achieve it.
Ingredients needed to cook Maple Syrup Mushroom Pasta:
- 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
Instructions to make Maple Syrup Mushroom Pasta:
- Fry the shallot in an oiled wok over high heat. 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. Continue frying for a couple of minutes or until caramelized
- 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
- 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
- Season the sauce to your liking with soy sauce, ginger, cayenne, turmeric, herbes de Provence and pepper. Set aside
- In a pot of boiling water, add the bouillon and dried pasta. Cook until pasta is al dente. Drain
- 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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