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Categories:
pine nuts Pasta olive oil portobello mushrooms salt garlic red onion rosemary red pepper vegetable broth white wine Dijon mustard
Viewed: 90 - Published at: 9 years agoIngredients
- 1/4 cup pine nuts (1 1/4 oz.)
- 2 1/2 cups small dried pasta shapes, such as orecchiette or gnocchi (9 oz.)
- 2 1/2 Tbs. olive oil
- 8 oz. portobello mushrooms, stemmed and thinly sliced (4 cups)
- 1 1/2 tsp. salt
- 6 medium cloves garlic, finely chopped
- 1 large red onion, thinly sliced
- 1 1/2 Tbs. minced fresh rosemary
- 1/2 to 1 tsp. red pepper flakes
- 1/4 cup vegetable broth
- 1/2 cup mirin or dry white wine
- 1/2 cup Dijon mustard
Method
- In dry wok, cook pine nuts over low heat, stirring often, until lightly toasted, 2 to 3 minutes.
- Transfer to plate and set aside.
- In same wok, bring 2 1/2 quarts lightly salted water to a boil over high heat.
- Add pasta; stir to prevent sticking.
- Cook, stirring occasionally, until just tender, 10 to 12 minutes.
- Drain well and set aside.
- Dry wok.
- Set wok over high heat and add 1 1/2 tablespoons oil.
- Add mushrooms and 1 teaspoon salt and stir-fry until tender, about 2 minutes.
- Transfer to medium bowl and set aside.
- Return wok to high heat and add remaining 1 tablespoon oil.
- Add garlic and onion and stir-fry 1 1/2 minutes.
- Add remaining 1/2 teaspoon salt, rosemary and pepper flakes and stir-fry 1 1/2 minutes.
- Add broth and bring to a boil.
- Reduce heat to low and simmer 2 minutes, scraping up brown bits from bottom of wok.
- Add to bowl with mushrooms.
- Return wok to high heat.
- Add mirin and mustard and stir with wire whisk to blend.
- Bring to a simmer then add reserved pasta and mushroom mixture and cook, stirring, 2 minutes.
- Toss in toasted pine nuts and serve.
