MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Mushroom Gochujang Pasta
Categories: Korean, Pasta
     Yield: 1 Batch

    10    Mushrooms; up to 15, sliced
   3/4 md White onion; sliced
     3 cl Garlic; minced
          Salt
          Pepper
 1 1/2 tb Gochujang
 1 1/2 tb Soy sauce
   1/2 tb Maple syrup
     1 tb Hummus
     1 tb Extra virgin olive oil
     1 c  Mushroom broth or water
   1/2 c  Cooked chickpeas
     1    Box pasta;
          - cooked as directed
     1 c  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 tb at a time) if sauce is too dry.

 Recipe by Joanne Molinaro

 Recipe FROM: <https://thekoreanvegan.com/mushroom-gochujang-pasta/>

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