This Mushroom Gochujang Pasta, like many things, was an borne out of a need. And that need was to not waste all the mushrooms I had. You know the drill—you see something on Pinterest full of mushrooms and you KNOW that you can do it, so you go all out at the grocery store (when that was a thing…) and buy every variety of mushrooms known to man, because you are SO going to do that Pinterest mushroom recipe thing.
But then, life—i.e., the kids’ soulless fetish for Mac ‘N Cheese—gets in the way and your mushroom dreams look a little grim. Well, here’s your chance to redeem yourself!! Actually, this was really more about my own redemption, guys, not gonna lie.
But, you are the happy beneficiaries of my funghi soul searching! So, don’t let this be that pinterest post that dies on the vine—whip out those shrooms and try this amazing Mushroom Gochujang Pasta!
Mushroom Gochujang Pasta
- 10-15 each mushrooms sliced
- 3/4 medium white onione sliced
- 3 cloves garlic minced
- 1 1/2 Tablespoons gochujang
- 1 1/2 Tablespoons soy sauce
- 1/2 Tablespoon maple syrup
- 1 Tablespoon hummus
- 1 Tablespoon extra virgin
- 1 cup mushroom broth can sub any broth or water
- 1/2 cup cooked chickpeas
- 1 box pasta cooked according to directions on box
- 1 cup pasta water
- Make sauce by mixing together gochujang, soy sauce, maple syrup, and hummus. Set aside.
- Add extra virgin olive oil to pan over medium high heat. When oil starts to shimmer, add mushrooms to pan. Do not mess with them for about 1 minute. Give them a stir with a wooden spoon or tongs and then let them sit for another 1 minute without bothering them.
- Next add onions and garlic. Similarly allow them to sit with the mushrooms without messing with them for about a minute. Add salt and pepper to taste.
- Add sauce mixture to cooked veggies, along with broth/water. Bring to a quick boil and then reduce to a simmer. Add cooked chickpeas.
- When pasta is ready, add to pan with sauce and veggies, along with a little pasta water (2 tbsp at a time) if sauce is too dry.