How to Prepare Speedy Maple Syrup Mushroom Pasta

Hey everyone, it's Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, How to Make Favorite Maple Syrup Mushroom Pasta. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Maple Syrup Mushroom Pasta, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Maple Syrup Mushroom Pasta delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Maple Syrup Mushroom Pasta is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Maple Syrup Mushroom Pasta estimated approx 45 mins.

To get started with this particular recipe, we have to prepare a few ingredients. You can have Maple Syrup Mushroom Pasta using 9 ingredients and 7 steps. Here is how you can achieve that.

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

Ingredients and spices that need to be Get to make Maple Syrup Mushroom Pasta:

1. some flavorless oil
2. 1 shallot, finely diced
3. 10-15 small button mushrooms, whole
4. 2 tablespoons maple syrup
5. 2 tablespoons Korean barbecue sauce
6. (to taste) cayenne pepper, soy sauce, turmeric, herbes de Provence, black pepper, ground ginger
7. 1 leveled spoonful of cornstarch dissolved in a little bit of water
8. 1 chicken bouillon cube
9. 200 g dried linguine

Steps to make 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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