I’m starting the FODMAP-diet today. A co-worker told me how the FODMAP-diet had helped her figure out what was causing her stomach problems. As I’ve had stomach problems my entire life, with things worsening this year due to stress, I decided to get in touch with a dietitian and try this diet myself to maybe feel a little less shitty all the time. At least in the physical department.
In short, it’s been discovered that about 75% of people who have IBS are tiny fermentation factories, who ferment shit (literally) in their bowels when they eat certain foods. On the FODMAP-diet, you first try and exclude these foods as much as possible, before testing specific types of food one by one to see which one(s) are causing you the nasties.
Because I can cook I can live without a lot of things, but two ingredients I can’t use for the time being made my heart shatter into a billion little pieces: garlic and onion. This means one of my favorite ingredients, gochujang, is also out of bounds. Hopefully they can make a glorious comeback in a few weeks and all will be well with the world again.
So yesterday I had a farewell to noms, and made this Lady&Pups inspired gochujang, mushroom and cheese pasta. I never thought to combine gochujang and cheese before I found this recipe and it really is the holiest of holy combinations.
[Update: I’ve had to drop out of FODMAP for personal reasons]
- olive oil
- 2 cloves of garlic, finely chopped
- 4 shallots, finely chopped
- 250 gr mixed mushrooms, sliced
- 80 grams pasta of choice
- 2 tbsp gochujang
- 1 tbsp flour
- 1 cup full cream
- 1 cup grated parmesan+extra for finishing
- 1 slice of whatever cheese you have laying around
First, bring a large pot of water to the boil with lots of salt and cook your pasta according to the instruction on the packet. I like to use linguini, because it’s my favorite pasta but used up some of the whole grain spaghetti I had laying around yesterday. On FODMAP I’ll be having buckwheat pasta instead.
Heat a little bit of olive oil in a frying pan. Add the shallots and garlic and glaze on a medium high heat until translucent. Now add the mushrooms. I always futz around with them too much but as Lady&Pups recipe mentions, leave them to sit and stir occasionally to really get them to brown. You shouldn’t overcrowd the pan with them but I do because I’m a lazy asshole. Season with a good helping of salt and pepper and set aside.
Now reusing the same pan, add a bit more olive oil and stir in the gochujang and flour for a minute or two before adding the cream. The sauce will start to thicken. Add the parmesan and slice of whatever cheese you have laying around. Once they have melted add in the mushrooms.
Your pasta should be done now. So drain and mix in with the sauce to finish. Serve and top with more parmesan.