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− | ==Description== |
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− | 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. |
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+ | # 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. |
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+ | # Add [[pasta]]; stir to prevent sticking. |
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+ | # Cook, stirring occasionally, until just tender, 10 to 12 minutes. |
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+ | # Drain well and set aside. Dry wok. |
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+ | # Set wok over high heat and add 1½ tablespoons [[oil]]. |
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+ | # Add [[mushroom]]s and 1 teaspoon [[salt]] and stir-fry until tender, about 2 minutes. |
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+ | # Transfer to medium bowl and set aside. |
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+ | # Return wok to high heat and add remaining 1 tablespoon [[oil]]. |
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+ | # Add [[garlic]] and [[onion]] and stir-fry 1½ minutes. |
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+ | # Add remaining ½ teaspoon [[salt]], [[rosemary]] and [[pepper]] flakes and stir-fry 1½ minutes. |
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+ | # 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. |
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+ | # Add to bowl with [[mushroom]]s. |
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+ | # Return wok to high heat. |
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+ | # Add [[mirin]] and [[mustard]] and stir with wire whisk to blend. |
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+ | # Toss in toasted [[pine nut]]s and serve. |
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− | 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. |
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+ | [[Category:Pine nut Recipes]] |
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+ | [[Category:Portobello mushroom Recipes]] |
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+ | [[Category:Red onion Recipes]] |
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− | 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. |
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+ | [[Category:Vegetable stock and broth Recipes]] |
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+ | [[Category:Vegetarian Recipes]] |
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+ | [[Category:White wine Recipes]] |
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− | ===Other Links=== |
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− | ==See also== |
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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.