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− | {{Wikifiedrecipe}} |
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− | ==Description== |
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− | . |
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== Ingredients == |
== Ingredients == |
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− | * ¼ cup [[pine |
+ | * ¼ cup [[pine nut]]s (1¼ oz) |
* 2½ cups small [[dried pasta]] shapes, such as [[orecchiette]] '''or''' [[gnocchi]] (9 oz) |
* 2½ cups small [[dried pasta]] shapes, such as [[orecchiette]] '''or''' [[gnocchi]] (9 oz) |
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* 2½ tbsp [[olive oil]] |
* 2½ tbsp [[olive oil]] |
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− | * 8 oz [[portobello |
+ | * 8 oz [[portobello mushroom]]s, stemmed and thinly sliced (4 cups) |
* 1½ tsp [[salt]] |
* 1½ tsp [[salt]] |
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* 6 medium cloves [[garlic]], finely chopped |
* 6 medium cloves [[garlic]], finely chopped |
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* 1½ tbsp minced fresh [[rosemary]] |
* 1½ tbsp minced fresh [[rosemary]] |
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* ½ to 1 tsp [[red pepper flakes]] |
* ½ to 1 tsp [[red pepper flakes]] |
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− | * ¼ cup [[vegetable broth]] |
+ | * ¼ cup [[vegetable stock|vegetable broth]] |
* ½ cup [[mirin]] '''or''' dry [[white wine]] |
* ½ cup [[mirin]] '''or''' dry [[white wine]] |
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* ½ cup [[Dijon mustard]] |
* ½ cup [[Dijon mustard]] |
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== Directions == |
== Directions == |
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− | # In dry wok, cook [[pine |
+ | # In dry wok, cook [[pine nut]]s over low heat, stirring often, until lightly toasted, 2 to 3 minutes. |
# Transfer to plate and set aside. |
# Transfer to plate and set aside. |
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# In same wok, bring 2½ quarts lightly salted [[water]] to a boil over high heat. |
# In same wok, bring 2½ quarts lightly salted [[water]] to a boil over high heat. |
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# Drain well and set aside. Dry wok. |
# Drain well and set aside. Dry wok. |
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# Set wok over high heat and add 1½ tablespoons [[oil]]. |
# Set wok over high heat and add 1½ tablespoons [[oil]]. |
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− | # Add [[ |
+ | # Add [[mushroom]]s and 1 teaspoon [[salt]] and stir-fry until tender, about 2 minutes. |
# Transfer to medium bowl and set aside. |
# Transfer to medium bowl and set aside. |
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# Return wok to high heat and add remaining 1 tablespoon [[oil]]. |
# Return wok to high heat and add remaining 1 tablespoon [[oil]]. |
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# Add broth and bring to a boil. |
# Add broth and bring to a boil. |
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# Reduce heat to low and simmer 2 minutes, scraping up brown bits from bottom of wok. |
# Reduce heat to low and simmer 2 minutes, scraping up brown bits from bottom of wok. |
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− | # Add to bowl with [[ |
+ | # Add to bowl with [[mushroom]]s. |
# Return wok to high heat. |
# Return wok to high heat. |
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# Add [[mirin]] and [[mustard]] and stir with wire whisk to blend. |
# Add [[mirin]] and [[mustard]] and stir with wire whisk to blend. |
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# Bring to a simmer then add reserved [[pasta]] and [[mushroom]] mixture and cook, stirring, 2 minutes. |
# Bring to a simmer then add reserved [[pasta]] and [[mushroom]] mixture and cook, stirring, 2 minutes. |
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− | # Toss in toasted [[pine |
+ | # Toss in toasted [[pine nut]]s and serve. |
− | [[Category: |
+ | [[Category:Dijon mustard Recipes]] |
− | [[Category: |
+ | [[Category:Gnocchi Recipes]] |
− | [[Category: |
+ | [[Category:Mirin Recipes]] |
[[Category:Orecchiette Recipes]] |
[[Category:Orecchiette Recipes]] |
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⚫ | |||
[[Category:Pine nut Recipes]] |
[[Category:Pine nut Recipes]] |
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⚫ | |||
[[Category:Red onion Recipes]] |
[[Category:Red onion Recipes]] |
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− | [[Category: |
+ | [[Category:Vegetable stock and broth Recipes]] |
− | [[Category: |
+ | [[Category:Vegetarian Recipes]] |
− | [[Category: |
+ | [[Category:White wine Recipes]] |
Latest revision as of 14:40, 21 March 2011
Ingredients
- ¼ cup pine nuts (1¼ oz)
- 2½ cups small dried pasta shapes, such as orecchiette or gnocchi (9 oz)
- 2½ tbsp olive oil
- 8 oz portobello mushrooms, stemmed and thinly sliced (4 cups)
- 1½ tsp salt
- 6 medium cloves garlic, finely chopped
- 1 large red onion, thinly sliced
- 1½ tbsp minced fresh rosemary
- ½ to 1 tsp red pepper flakes
- ¼ cup vegetable broth
- ½ cup mirin or dry white wine
- ½ cup Dijon mustard
Directions
- 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 2½ 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 1½ 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 1½ minutes.
- Add remaining ½ teaspoon salt, rosemary and pepper flakes and stir-fry 1½ 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.