Recipe

Pasta With Portabello Mushrooms In Mustard Sauce Recipe

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Ingredients

Directions

Step #1 Bring 2 ½ quarts lightly salted water to a boil in a wok over high heat; add in pasta & stir this to prevent sticking.
Step #2 Cook, stirring every once in awhile, until just tender, for 10-12 mins; drain well & set aside; dry the wok.
Step #3 Set the wok over high heat, add in 1 ½ tbsps oil.
Step #4 Add the mushrooms & 1 tsp salt; stir-fry until tender, for about 2 mins; transfer to a mixing bowl; set aside.
Step #5 Return the wok to high heat, & add the remaining 1 tbsp oil.
Step #6 Add the garlic & onion; stir-fry for 1 ½ mins; add the remaining ½ tsp salt, rosemary, & crushed red pepper; stir-fry 1 ½ mins.
Step #7 Add the vegetable stock & bring to a boil; decrease heat to low & cook for 2 mins, scraping up the brown bits from the bottom of the wok.
Step #8 Add mixture to the bowl with the mushrooms.
Step #9 Return wok to high heat; add in mirin & mustard; stir with a wire whisk to mix; bring to a boil; add the reserved pasta & mushroom mixture; cook, stirring 2 mins.
Step #10 Toss in the pine nuts; serve.
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