Steps to Make Ultimate Maple Syrup Mushroom Pasta

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, maple syrup mushroom pasta. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Maple Syrup Mushroom Pasta is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Maple Syrup Mushroom Pasta is something which I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can cook 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. Make ready some flavorless oil
2. Make ready 1 shallot, finely diced
3. Prepare 10-15 small button mushrooms, whole
4. Make ready 2 tablespoons maple syrup
5. Make ready 2 tablespoons Korean barbecue sauce
6. Prepare (to taste) cayenne pepper, soy sauce, turmeric, herbes de Provence, black pepper, ground ginger
7. Make ready 1 leveled spoonful of cornstarch dissolved in a little bit of water
8. Make ready 1 chicken bouillon cube
9. Get 200 g dried linguine

Steps 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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