Pasta With Portabella Mushrooms in Mustard Sauce |
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Prep Time: 30 Minutes Cook Time: 14 Minutes |
Ready In: 44 Minutes Servings: 6 |
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Vegetarian Times Ingredients:
2 1/2 cups orecchiette or 2 1/2 cups gnocchi |
2 1/2 tablespoons olive oil |
8 ounces portabella mushrooms, stemmed and thinly sliced |
1 1/2 teaspoons salt |
6 garlic cloves, minced |
1 large red onion, thinly sliced |
1 1/2 tablespoons minced fresh rosemary |
1/2-1 teaspoon crushed red pepper flakes |
1/4 cup vegetable stock |
1/2 cup mirin or 1/2 cup dry white wine |
1/2 cup dijon mustard |
1/4 cup pine nuts, toasted |
Directions:
1. Bring 2 1/2 quarts lightly salted water to a boil in a wok over high heat; add in pasta and stir to prevent sticking.
2. Cook, stirring occasionally, until just tender, for 10-12 minutes; drain well and set aside; dry the wok.
3. Set the wok over high heat, add in 1 1/2 tablespoons oil.
4. Add the mushrooms and 1 teaspoon salt; stir-fry until tender, for about 2 minutes; transfer to a mixing bowl; set aside.
5. Return the wok to high heat, and add the remaining 1 tablespoon oil.
6. Add the garlic and onion; stir-fry for 1 1/2 minutes; add the remaining 1/2 teaspoon salt, rosemary, and crushed red pepper; stir-fry 1 1/2 minutes.
7. Add the vegetable stock and bring to a boil; decrease heat to low and cook for 2 minutes, scraping up the brown bits from the bottom of the wok.
8. Add mixture to the bowl with the mushrooms.
9. Return wok to high heat; add in mirin and mustard; stir with a wire whisk to blend; bring to a boil; add the reserved pasta and mushroom mixture; cook, stirring 2 minutes.
10. Toss in the pine nuts; serve.
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