Thursday, June 19, 2008

Pasta with Portobello Mushrooms in Mustard Wine Sauce


I know I know, this doesn't look like the most exciting dish ever but it really was! Well the part that was really special was the wine mustard sauce - yum yum. I love mustard and I love wine in sauces so this was the perfect combination. I would use the sauce again and try out different vegetables.

This post is quick & brief because things have been really busy this week. We found an apartment! Hopefully. We have a week to check things out and then make our final decision. I'm impressed with myself that I had already prepared the photo and typed up the recipe for this days ago!

Other pasta dishes I've made:
Audrey's Deluxe Mac & Cheese
Santa Fe Pasta Salad
Portabello Fettuccine with Spinach Pesto, Roasted Peppers & Romano Cheese
Spinach Walnut Pesto with Smoked Tofu & Whole Wheat Rotini

Pasta with Portobello Mushrooms in Mustard Wine Sauce
Adapted from Vegetarian Times Complete Cookbook

2 1/2 cups small dried pasta shapes
2 tsp oil
8 oz portobello mushrooms, stemmed and thinly sliced (about 2 mushrooms)
1/2 tsp salt*
6 cloves garlic, minced
1 large yellow onion, thinly sliced
1/2 tsp crushed red pepper
1/4 cup vegetable stock
1/2 cup dry white wine
1/2 cup Dijon mustard
1/4 cup pine nuts, toasted

Cook pasta according to pasta directions. Drain and set aside.

Set the wok (or frying pan) over high heat, and add 1 tsp of oil. Add the mushrooms and 1/4 tsp of salt, and stir-fry until tender, for about 2 minutes. Transfer to a bowl, and set aside.

Return the wok to high heat, and add the remaining 1 tsp of oil. Add the garlic and onion, and stir-fry for 1 1/2 minutes. Add the remaining 1/4 tsp of salt and crushed red pepper, and stir-fry for 1 1/2 minutes. Add the vegetable stock and bring to a boil. Reduce the heat to low, and cook for 2 minutes, scraping up the brown bits from the bottom of the wok. Add to the bowl with the mushrooms.

Return the wok to high heat. Add the wine and mustard, and stir with a wire whisk to blend. Bring to a boil, add the reserved pasta and mushroom mixture and cook, stirring for 2 minutes (or everything is heated through). Toss in the pine nuts and serve.

*I always reduce the amount of salt so you may want to add more.

16 comments:

Grace said...

toasted pine nuts excite me. mushrooms do not. all in all, though, i think this is a terrific recipe--the sauce sounds especially wonderful.

ovenhaven said...

I love your addition of pine nuts!

Holler said...

Yay, on the apartment!

The pasta sounds good. Kevin over at Closet Cooking did a pasta recently with a mustard sauce and I liked the sound of that one too!

Beth said...

Yum, pasta and mushrooms - my 2 fave foods!

sarchan said...

That looks really great. I love the idea of the mustard-wine-mushroom combination.

VeggieGirl said...

Looks like an exciting dish to me!! And a delicious one, as well :0)

Deborah said...

I love the sound of the mustard sauce - yum!!

Lisa said...

I love absolutely everything about this recipe. I will be trying this!

kimberleyblue said...

So simple, and yet sounds so fantastic. Mushrooms and pine nuts? Yes, please!

winedeb said...

This pasta dish looks great and I love the addition of the mustard!

Kevin said...

Mushroom pasta in a wine and mustard sauce sounds really good!

kickpleat said...

sounds so good! now all i need is some wine and i can make this. maybe next week. yum.

Indigo said...

This is the sort of meal that I adore, especially with the mushrooms & pine nuts. If I ever come to your house for dinner, serve me this, 'kay?

Parker said...

Looks creamy and comforting- perfect for these rainy days. Love portobellos!

Brooke said...

I have made this recipe from the Vegetarian Times cookbook. I loved it and am excited to try your adaptation.

Michelle said...

With dishes like this I just can't resist adding a bit (okay, maybe a lot) of double (whipping) cream. Yeah, naughty. I'll let you lead me the way to healthy eating. :-)