As someone who absolutely loves mushrooms, I’m always looking for new ways to enjoy them. So when I discovered the five-mushroom blend and BaroCOOK's dried root vegetable mix, I knew I wanted to create a simple meal that really lets those earthy flavors shine. What I didn’t expect was just how comforting and deeply flavorful this one-pot pasta would turn out.
The mushrooms bring richness, the root vegetables add natural sweetness, and the smoked fish sauce ties everything together with a savory depth that tastes like it took hours to make. A splash of lemon and a sprinkle of premium truffle salt from Shinan finish it off perfectly. It’s cozy, wholesome, and full of the kind of flavor only real ingredients can give you.
If you’re a mushroom lover like me, this dish will feel like a warm hug in a bowl.
Ingredients
- 3–4 packets of 5 Kinds Mushrooms
- 1/4 cup BaroCOOK Root Vegetables (burdock root, mushroom, radish, carrot)
- 1/2 cup dried pasta
- 1/4 cup quinoa
- 1/4 cup frozen peas
- 2 tbsp Wangshin Smoked Fish Sauce
- 2 tbsp extra virgin olive oil
- 1 tsp garlic powder
- Splash of lemon juice
- Premium Truffle Salt 'LO'(from Shinan, Korea)
Instructions
- Bring a large pot of water to a boil.
- Add the mushrooms and root vegetables to the boiling water.
- Add the dried pasta, quinoa, and frozen peas.
- Cook everything together until most of the water evaporates.
- Stir in the smoked fish sauce, olive oil, and garlic powder.
- Add a splash of lemon juice and season with truffle salt.
- Serve immediately while warm and fragrant.
Notes
- This one-pot dish is simple, hearty, and packed with nutrients.
- You can find all the ingredients at your local store or at Marketwoori.com.
- A perfect quick meal for busy days or cozy evenings.
Enjoy your delicious and nourishing Mushroom & Root Vegetable Pasta!
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