Pasta With Portabella Mushrooms In Mustard Sauce

Total Time: 44 mins Preparation Time: 30 mins Cook Time: 14 mins

Ingredients

• Servings: 6
• 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 wine
• 1/2 cup dijon mustard
• 1/4 cup pine nuts, toasted

Recipe

• 1 bring 2 ½ 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 ½ 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 ½ minutes; add the remaining ½ teaspoon salt, rosemary, and crushed red pepper; stir-fry 1 ½ 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.