Doenjang Mushroom Butter Linguine
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
There is no cream here and no added salt; the butter sauce is seasoned with doenjang, a Korean fermented soybean paste, and Parmesan.
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Most of the flavor comes from button mushrooms left alone in the pan until their edges brown.
Ingredients
Instructions
- 1
Slice 180g button mushrooms to 5mm thickness and thinly slice half a stalk of green onion.
Set aside.
- 2
Cook 180g linguine in salted boiling water for 1 minute less than the package time.
Drain al dente and reserve 1 cup pasta water.
- 3
Melt 1 tablespoon olive oil and 25g butter together in a pan.
Add 1 tablespoon minced garlic and cook over low heat for 30 seconds until fragrant.
- 4
Add the mushrooms and cook over medium-high heat for 5-6 minutes without stirring until the moisture evaporates and the edges turn golden brown.
- 5
Dissolve 1 tablespoon doenjang in 3 tablespoons pasta water and stir into the pan until the sauce is smooth and uniform.
- 6
Add the drained linguine to the pan and toss for 1-2 minutes, adding pasta water as needed until the sauce clings evenly to every strand.
- 7
Finish with 0.5 teaspoon pepper and the sliced green onion.
Grate 20g Parmesan over the top and serve.
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