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==Description==
 
.
 
===Ingredients===
 
* 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
 
===Directions===
 
1. In dry wok, cook pine nuts over low heat, stirring often, until lightly toasted, 2 to 3 minutes. Transfer to plate and set aside.
 
   
   
 
== Ingredients ==
 
* ¼ cup [[pine nut]]s (1¼ oz)
 
* 2½ cups small [[dried pasta]] shapes, such as [[orecchiette]] '''or''' [[gnocchi]] (9 oz)
 
* 2½ tbsp [[olive oil]]
 
* 8 oz [[portobello mushroom]]s, 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 stock|vegetable broth]]
 
* ½ cup [[mirin]] '''or''' dry [[white wine]]
 
* ½ cup [[Dijon mustard]]
   
 
== Directions ==
2. 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.
 
 
# 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.
  +
# 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 [[mushroom]]s 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 [[mushroom]]s.
  +
# 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 nut]]s and serve.
   
 
[[Category:Dijon mustard Recipes]]
 
 
[[Category:Gnocchi Recipes]]
 
 
[[Category:Mirin Recipes]]
3. 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.
 
 
[[Category:Orecchiette Recipes]]
 
  +
[[Category:Pine nut Recipes]]
 
  +
[[Category:Portobello mushroom Recipes]]
 
  +
[[Category:Red onion Recipes]]
4. 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.
 
  +
[[Category:Vegetable stock and broth Recipes]]
 
  +
[[Category:Vegetarian Recipes]]
 
  +
[[Category:White wine Recipes]]
 
5. 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.
 
===Other Links===
 
==See also==
 
[[Category:Recipes]]
 
[[Category:Vegetarian]]
 
[[Category: Portobello mushroom Side Dish Recipes]]
 
[[Category: Pan-fry Portobello mushroom Recipes]]
 

Latest revision as of 14:40, 21 March 2011


Ingredients

Directions

  1. In dry wok, cook pine nuts over low heat, stirring often, until lightly toasted, 2 to 3 minutes.
  2. Transfer to plate and set aside.
  3. In same wok, bring 2½ quarts lightly salted water to a boil over high heat.
  4. Add pasta; stir to prevent sticking.
  5. Cook, stirring occasionally, until just tender, 10 to 12 minutes.
  6. Drain well and set aside. Dry wok.
  7. Set wok over high heat and add 1½ tablespoons oil.
  8. Add mushrooms and 1 teaspoon salt and stir-fry until tender, about 2 minutes.
  9. Transfer to medium bowl and set aside.
  10. Return wok to high heat and add remaining 1 tablespoon oil.
  11. Add garlic and onion and stir-fry 1½ minutes.
  12. Add remaining ½ teaspoon salt, rosemary and pepper flakes and stir-fry 1½ minutes.
  13. Add broth and bring to a boil.
  14. Reduce heat to low and simmer 2 minutes, scraping up brown bits from bottom of wok.
  15. Add to bowl with mushrooms.
  16. Return wok to high heat.
  17. Add mirin and mustard and stir with wire whisk to blend.
  18. Bring to a simmer then add reserved pasta and mushroom mixture and cook, stirring, 2 minutes.
  19. Toss in toasted pine nuts and serve.