Doenjang Mushroom Butter Linguine
Doenjang mushroom butter linguine sautees thickly sliced button mushrooms in a mix of butter and olive oil with garlic, then finishes the sauce by dissolving doenjang in reserved pasta water. The mushrooms must cook undisturbed until their edges turn brown and their moisture fully evaporates, which gives them a firm, chewy bite rather than a soft, steamed texture. Dissolving the doenjang in starchy pasta water before adding it to the pan distributes the fermented flavor evenly and prevents clumps from forming on the noodles. The butter's fat emulsifies with the starchy liquid to create a glossy sauce that coats each strand. Sliced green onion adds a sharp, fresh note on top, and grated Parmesan layers additional salt and umami depth into the dish.
Adjust Servings
Instructions
- 1
Slice mushrooms thickly and finely chop the green onion.
- 2
Cook linguine to al dente in salted water and reserve 1 cup of pasta water.
- 3
Melt olive oil and butter in a pan, then saute garlic for 30 seconds.
- 4
Add mushrooms and cook until moisture evaporates and edges brown.
- 5
Dissolve doenjang in 3 tbsp pasta water and stir it into the pan.
- 6
Add cooked pasta and toss for 1-2 minutes, adjusting with pasta water.
- 7
Finish with black pepper and green onion, then top with cheese.
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