How to Cook Yummy Maple Syrup Mushroom Pasta

Without fail cooking ultimate Maple Syrup Mushroom Pasta easy, fast, practical.

Good Evening every body, at this time you get present recipe Maple Syrup Mushroom Pasta with 9 ingredients and 7 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 9 ingredients and 7 stages of easy cooking Maple Syrup Mushroom Pasta.

Ingredients all Maple Syrup Mushroom Pasta

1. Needed : some flavorless oil.

2. Prepare 1 : shallot, finely diced.

3. Prepare 10-15 : small button mushrooms, whole.

4. Needed 2 tablespoons : maple syrup.

5. Needed 2 tablespoons : Korean barbecue sauce.

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

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

8. Prepare 1 : chicken bouillon cube.

9. Prepare 200 g : dried linguine.

If all ingredients Maple Syrup Mushroom Pasta it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking 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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