Doenjang Mushroom Butter Linguine

Slice 180g of button mushrooms evenly to 5mm and thinly cut half a stalk of green onion. Cook 180g of linguine in salted boiling water for 1 minute less than the package time and reserve 1 cup of pasta water. Melt 25g of butter with 1 tablespoon of olive oil in a wide pan. Add 1 tablespoon of minced garlic and cook over low heat for only 30 seconds. Before the garlic browns, spread the sliced mushrooms across the pan and raise the heat to medium-high. Leave them undisturbed for 5 to 6 minutes, giving their released moisture time to evaporate and their edges time to brown. In a separate small bowl, dissolve 1 tablespoon of doenjang in 3 tablespoons of the reserved pasta water instead of adding the paste directly to the pan. Pour this mixture over the mushrooms and stir until the sauce is uniform. Add the drained linguine and toss for 1 to 2 minutes, using more reserved water in small additions only as needed. When the sauce no longer pools and clings evenly to the noodles, add 0.5 teaspoon of black pepper and the sliced green onion. Plate the pasta and grate 20g of Parmesan over the top. The undisturbed mushroom cooking time and the pre-dissolved doenjang are the two controls for the browned mushrooms and smooth sauce in this recipe.