What is Korea without Kimchi? It is a staple in many of their traditional dishes, it is so common to find it in all their meals as a side dish. It is usually made out of Napa cabbage, radish, some carrots and fused together with the red hot chili flake known as Gochugaru.
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Here we learn the most basic kimchi, it is a great introduction to fermentation and a great dish to make for any meal. So get your jars out and clear out a shelf because your whole kitchen is going to smell like kimchi soon.
BBQ MUSHROOM PASTA
BBQ's are the hallmark of many great events, with a hot smoking fire slowly roasting huge chunks of meat. Rendering its fat all down to give a sweet, tender and yummy chunk of meat filled with great smokey flavour.
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But with our ever evolving world some times we just don't crave or even eat meat, so what is a good substitute? Well mushrooms! Mushrooms are meaty, yummy, light and just packed with flavour. Lets turn this humble mushroom into a smokey BBQ pasta.
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This will make for a quick easy dinner, lunch or a great side dish to your own BBQ party. Lets proceed to turn the humble mushroom to a quick and yummy pasta.
It's BBQ Time
1.
Start by peeling and mincing your yellow onion and thinly slicing your mushrooms.
2.
Set your pasta to boil because your sauce will be done in a flash.
Ingredients
1.
Pasta of Choice
2.
500g Closed Cup Mushrooms
3.
1 Yellow Onion
4.
250g Tomato Passat
5.
1/2 Cup Double Cream
6.
Spinach
7.
1/2tb Smoked Paprika
8.
1/4tb Cumin
3.
In a pan, pot or work heat up some oil over medium high heat. Once its hot add in your onions and let it sizzle away till it turns translucent and fragrant.
4.
Add in your mushrooms and your spinach and give it a good fry up.
5.
Season your sauce with 1/2tb of smoked paprika and 1/4tb of cumin, add in your tomato passat and let it bubble for 5-8 minutes.
Enjoy your simple BBQ infused mushroom pasta
6.
Add in 1/4 cup of double cream, season your sauce with salt and pepper to taste.
7.
Add in your pasta along with some pasta water and give it a good toss together. Season with salt and pepper to taste.
